Description
This nutty and savory Chinese style eggplant dish combines the creaminess of hummus with the smoky element of baba ganoush, and is finished with a drizzle of chili oil.
Ingredients
Units
Scale
- 12 ounces Japanese eggplant, Chinese eggplant, or Italian eggplant
- 2 tablespoons Japanese sesame paste (nerigoma), or tahini
- 1-2 tablespoons warm water
- 1/4 teaspoon salt
- 1 teaspoon toasted sesame oil
- 1 garlic clove, grated
- 2 basil leaves, shredded
- Chili oil (optional)
Instructions
- Pan fry the eggplants: In a medium size skillet over medium high heat, add the eggplants, whole. Pan fry on all sides for a few minutes – about 6 to 7 minutes – until the skin is charred and the inside is tender.
- Let them cool down: Transfer the eggplant to a cutting board or a plate and leave to cool until they reach room temperature.
- Mash the eggplant: Slice each eggplant in half, lengthwise, and scrape the inside of the eggplant using a spoon. Place the flesh into a bowl and discard the skin. Gently press on the eggplant to drain excess liquid. It’s okay if there’s a little liquid left, as long as there isn’t an obvious puddle at the bottom of the bowl. Lightly mash the eggplant with a fork, or shred it using the chopsticks.
- Make the sauce: Combine the sesame paste and warm water, and whisk to combine. Add the salt and sesame oil and whisk to combine.
- Put the dish together: Transfer the eggplants to a serving dish (if extra water has come out, drain it) and pour the sesame sauce over. Top with grated garlic and basil and serve.
Notes
Store the leftovers in a storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 156
- Sugar: 6g
- Sodium: 300mg
- Fat: 10.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.6g
- Trans Fat: 0g
- Carbohydrates: 14.2g
- Fiber: 5.9g
- Protein: 4.5g
- Cholesterol: 0mg
