Print

Beijing Style Eggplant with Sesame Sauce

Beijing style eggplant with sesame sauce
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. 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.
  2. Let them cool down: Transfer the eggplant to a cutting board or a plate and leave to cool until they reach room temperature.
  3. 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.
  4. Make the sauce: Combine the sesame paste and warm water, and whisk to combine. Add the salt and sesame oil and whisk to combine.
  5. 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

Find it online: https://pickledplum.com/chinese-eggplant-sesame-sauce/

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter