c i r k a

Sweet-Sour Marinated Eggplant

  • 1 medium eggplant
  • 1 Tbsp lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 3/8 tsp toasted sesame oil
  • 3 Tbsp regular sesame oil plus 2 Tbsp for roasting
  • 2 scallions - thinly sliced
  • 2 Tbsp sesame seeds - toasted

  1. Preheat the oven to 400 deg. Cut the eggplant into 1/2“ coins and salt and drain. Rinse and pat dry when done to remove all salt
  2. Toss slices with 2 Tbsp regular sesame oil and roast on a baking sheet in the oven until golden and eggplant is soft but not mushy, about 15 -25 min.
  3. In medium bowl whisk together lemon juice, mustard and honey. Whisk in the remaining regular sesame oil and toasted sesame oil. Add salt to taste, about 1/4 tsp or more.
  4. Place the roasted eggplant in a shallow, medium baking or serving dish, scatter scallions and sesame seeds over the top, and then drizzle marinade over everything. Toss together briefly.
  5. Cover and refrigerate for 1 hour.
  6. Serve at room temperature.

Serves: 6        Total cook time: 30 min + 1 hr refrigerate
Source: NPR 2007

recipe/sweetsourmarinatedeggplant.txt · Last modified: 2011/12/11 04:25 (external edit)