Best 3 Sesame Roasted Eggplant Thai Recipes

Sesame roasted eggplant Thai is a flavorful and aromatic dish that combines the bold flavors of Southeast Asia with the health benefits of roasted eggplant. This unique dish is a great way to enjoy the smoky, caramelized flavor of roasted eggplant while also incorporating a variety of fresh and vibrant ingredients. Whether you're a seasoned cook or a beginner in the kitchen, this article will provide you with the necessary guidance to create a mouthwatering sesame roasted eggplant Thai dish that will impress your friends and family.

Let's cook with our recipes!

SESAME EGGPLANT

Sesame Eggplant image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Number Of Ingredients 0

Ingredients

Steps:

Cut a Japanese eggplant (which is longer and more slender than the usual hulking kind) into small cubes and steam until tender. Dress with sesame oil, toasted sesame seeds, the juice of half a lemon and salt to taste.

SPICY THAI EGGPLANT

Spicy Thai Eggplant image

One of my co-workers was nice enough to share this recipe with me. It does have pork, but you can make a vegetarian version be eliminating the pork and increasing the amount of eggplant. A side of Jasmine rice makes a nice pairing.

Provided by VLizzle

Categories One Dish Meal

Time 35m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb ground pork
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cornstarch
1/4 cup chicken broth
4 tablespoons soy sauce
1 teaspoon granulated sugar
1 teaspoon red wine vinegar or 1 teaspoon balsamic vinegar
4 Japanese eggplants
2 garlic cloves, minced
4 tablespoons stir-fry oil
1 tablespoon szechuan hot bean sauce
1/2 teaspoon chili paste with garlic
1 teaspoon sesame oil
3 finely diced Thai peppers

Steps:

Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
While the pork is marinating, prepare the remaining ingredients.
In a small bowl, combine the chicken broth, soy sauce, vinegar, and sugar.
Cut the eggplant lengthwise into 1 inch strips or into 1-inch squares. Mince the garlic.
Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.
Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the Chile paste and Thai Peppers. Cook for a few more minutes and stir in the sesame oil. Serve hot.

Nutrition Facts : Calories 451.7, Fat 27.7, SaturatedFat 6.5, Cholesterol 53.3, Sodium 1396.7, Carbohydrate 34.3, Fiber 18.9, Sugar 14.3, Protein 22.4

EGGPLANT THAI STIR FRY

Eggplant Thai Stir Fry image

Each piece of eggplant is dark and shiny and plump and soft, with wonderful complex flavors coming through-hot, sour, salty, and sweet! Adapted from Friedas.

Provided by Sharon123

Categories Vegetable

Time 30m

Yield 3-4

Number Of Ingredients 15

Ingredients

2 tablespoons miso (or bean paste)
1 tablespoon soy sauce
2 tablespoons dry sherry
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1/2 teaspoon crushed pepper
1 1/2 lbs Japanese eggplants
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon toasted sesame oil
4 tablespoons olive oil
1 tablespoon chili oil (or 1/4 tsp. red pepper flakes)
2 garlic cloves, coarsely minced
4 slices peeled gingerroot, coarsely minced (1/4-inch slice)
1 whole scallion, finely chopped

Steps:

Mix the seasonings in a bowl until the sugar is dissolved and set aside.
Rinse and dry the eggplant and cut off stems; don't peel. Quarter them lengthwise and cut each quarter into 2-inch wedges. Set aside.
In a small bowl, dissolve the cornstarch with the water and sesame oil. Set aside.
Heat a large, heavy skillet(or wok) over high heat for 30 seconds. Add the olive oil with the chili-pepper oil(or red pepper flakes), swirl, and heat for 30 seconds. Throw in the garlic, ginger, and scallions and stir rapidly for 15 seconds.
Add the eggplant wedges and stir with a spatula in flipping and gentle pressing motions for 2-5 minutes to expose them to the oil.
Turn heat down to medium high and continue to turn and press lightly for 4-7 more minutes, until the wedges are slightly browned and flattened. Don't press them hard, or they might break and become messy.
Turn the heat back up to high. Give the seasonings a stir and pour over the eggplant. Stir in scooping and lifting motions for about 30 seconds; give the cornstarch mixture a stir and add to the sauce. Cook to desired doneness.
Toss quickly, then place into a hot serving dish. Enjoy!
Makes 3 to 4 servings.

Tips:

To choose the best eggplants, look for ones that are firm and have smooth, shiny skin. Avoid eggplants with blemishes or bruises.
If you don't have a grill, you can also roast the eggplants in the oven. Preheat the oven to 450 degrees Fahrenheit and roast the eggplants for about 30 minutes, or until they are tender and slightly charred.
To make the roasted eggplant salad ahead of time, simply roast the eggplants and let them cool. Then, store the roasted eggplant in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply toss the roasted eggplant with the dressing and other ingredients.
For a vegan version of this recipe, you can use a plant-based yogurt or sour cream in place of the Greek yogurt.

Conclusion:

Sesame Roasted Eggplant with Thai Dressing is a delicious and healthy dish that is perfect for a summer meal. The roasted eggplant is tender and flavorful, and the Thai dressing is a perfect complement. This dish is also very easy to make, and it can be prepared ahead of time. So next time you're looking for a quick and easy meal, give Sesame Roasted Eggplant with Thai Dressing a try.