Best 5 Twice Cooked Eggplant With Cilantro Sesame Pesto Recipes
Prepare to embark on a culinary journey with a delightful recipe for "Twice Cooked Eggplant with Cilantro Sesame Pesto." This tantalizing dish combines the flavors of tender, twice-cooked eggplant with a vibrant cilantro sesame pesto, creating a harmonious balance of textures and tastes. Experience the symphony of flavors as the roasted eggplant pairs perfectly with the nutty sesame and aromatic cilantro, while the pesto adds a burst of freshness to each bite. Whether you're a seasoned cook or a beginner looking to explore new flavors, this recipe will guide you towards creating a memorable and satisfying meal that will leave your taste buds dancing.
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CILANTRO AND SESAME PESTO
Take a familiar condiment to new places with fresh cilantro, toasted sesame seeds and manchego cheese.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Put the sesame seeds in a food processor and pulse until finely ground. Add the cilantro, garlic, lime zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the manchego and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl.
SESAME PESTO
I've been going through old magazines lately to clean out the garage and found this recipe in the May 1996 issue of Better Homes and Gardens. The recipes states that parsley can be substituted for half the amount of cilantro leaves. So, that is what I did. Try this pesto on fish, poultry, vegetables and freshly cooked pasta! The sesame seeds do not need to be toasted unless you want but I think it gives the nuts depth.
Provided by COOKGIRl
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Toast the sesame seeds in a dry skillet over medium heat until lightly browned and subtley fragrant. Watch pan carefully because sesame seeds burn easily.
- Set aside to cool.
- Once cooled, place sesame seeds in a blender or food processor and blend until coarsely ground, about 30 seconds total.
- Add the cilantro, parsley, garlic, lemon juice, salt and pepper. Blend mixture using the pulse button setting.
- With machine running, {{gradually}} add the olive oil in a steady, slow stream and process mixture until smooth.
- Store in covered container in refrigerator. Use up within 1 month. Bring to room temperature before serving.
Nutrition Facts : Calories 1724.6, Fat 180.1, SaturatedFat 24.9, Sodium 1205.7, Carbohydrate 25.6, Fiber 10.9, Sugar 1.4, Protein 15.1
VEGAN SESAME MISO EGGPLANT
Asian-inspired eggplant.
Provided by chefcs
Categories Side Dish Vegetables Eggplant
Time 26m
Yield 4
Number Of Ingredients 10
Steps:
- Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes.
- Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 14.7 g, Fat 7 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 870 mg, Sugar 4.6 g
EGGPLANT WITH SESAME SEED SAUCE
Provided by Guvvala Reddy
Categories Ginger Vegetable Side Sauté Vegetarian Spice Eggplant Fall Vegan Bon Appétit Wisconsin Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (appetizer) servings
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onions; sauté until golden, about 12 minutes. Add chili powder and next 4 ingredients. Cook until spices are fragrant, about 2 minutes. Mix in garlic, cloves, cardamom and bay leaves. Set aside. Cook sesame seeds in medium skillet over medium heat until golden, stirring frequently, 5 minutes. Transfer to processor; grind to coarse powder. Add 3 tablespoons oil, onion mixture, 1 tablespoon water and ginger; blend until mixture forms paste. Season with salt. Spread 1/3 cup paste over scored side of eggplants (reserve remaining paste in processor). Steam eggplants, paste side up, until tender, about 12 minutes.
- Meanwhile, add broth to remaining sesame paste in processor; blend well. Transfer to small saucepan and cook over medium-high heat until reduced to sauce consistency, about 8 minutes. Transfer eggplants to plate. Spoon sauce over. Garnish with cilantro.
SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO
Categories Ginger Onion Tomato Side Roast Sauté Eggplant Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
Tips:
- To ensure your eggplant is properly cooked, pierce it with a fork or skewer before roasting. This will allow steam to escape and prevent the eggplant from becoming mushy.
- If you're short on time, you can skip the roasting step and simply grill or pan-fry the eggplant. Just be sure to cook it until it's tender and slightly charred.
- For a more intense flavor, use toasted sesame seeds in the pesto. You can also add a touch of heat with some red pepper flakes.
- If you don't have cilantro on hand, you can substitute basil or parsley in the pesto.
- Serve the eggplant warm or at room temperature. It's also delicious chilled, so it's a great make-ahead dish.
Conclusion:
Twice-cooked eggplant with cilantro-sesame pesto is a delicious and versatile dish that is perfect for any occasion. Whether you're serving it as an appetizer, main course, or side dish, this dish is sure to impress your guests. The combination of roasted eggplant, creamy pesto, and crunchy topping is simply irresistible. So next time you're looking for a new and exciting way to cook eggplant, give this recipe a try. You won't be disappointed!
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