I’ve always been a fan of eggplant. That is, if it was breaded, fried, covered in cheese, smothered in sauce and served on a bed of pasta. I mean, really though….is there any other way to eat eggplant?! Believe it or not, I seemed to have found one, and it’s not a flavorless pile of mush. This sesame eggplant recipe is everything you’ve ever hoped to find at the end of a sliced up eggplant. Crispy, perfectly golden little crescent moons of eggplant, infused with not one, not two, but three types of sesame flavor, kicked up a notch with a sprinkling of chopped scallions and served as a perfectly healthy and flavorful side dish (or snack, or lunch, or dinner). It’s so good that I literally made and ate an entire tray all by my lonesome, and I wasn’t mad about it one bit. In fact, I could have eaten a whole other tray. Just to clarify, a whole other tray of this sesame eggplant recipe, not a tray of cookies. I knoooooow. Madness, right?! Watch out eggplant parm….you might have just been replaced!
Are you a fan of eggplant? How do you like to eat it?
- 1 large eggplant
- 1 1/2 tablespoons sesame oil
- 1/2-3/4 teaspoon salt (amount depends on your flavor preferences)
- 1-2 tablespoons tahini
- 1 teaspoon sesame seeds
- 2-4 scallions (totally depends on how many you want), chopped
- Preheat the oven to 425 degrees.
- Slice the eggplant first into approximately 1/8" slices, then slice those rounds into halves. Lay them out in a single layer onto an unlined and uncreased baking sheet. Drizzle with the oil and sprinkle with salt. Pop them in the oven for 10 minutes.
- After 10 minutes, use tongs or a spatula to flip the slices over. Continue baking for another 5-10 minutes, or until golden brown and crispy.
- Remove from the oven. Drizzle with the tahini, sprinkle with the sesame seeds, and finish with the scallions. Serve immediately.
- Store leftovers in an airtight container in the refrigerator.
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