Eggplant with Sesame Seed Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Even people who aren't enthusiastic about vegetables enjoy my steamed eggplant with what I call 'Sesame Sauce à la Reddy,' writes Guvvala Reddy of Madison, Wisconsin. I adapted this recipe from one of my favorite Indian dishes, and it proves that the right mix of spices can change otherwise bland vegetables into something really special. Also nice as a side dish for chicken or lamb. Ingredients:
4 tablespoons vegetable oil |
2 white onions, finely chopped |
2 teaspoons chili powder |
2 teaspoons ground coriander |
1/4 teaspoon turmeric |
1/4 teaspoon ground cinnamon |
1/4 teaspoon cayenne pepper |
4 garlic cloves, chopped |
4 whole cloves |
4 cardamom pods |
2 bay leaves |
1/2 cup sesame seeds |
1 tablespoon water |
2 1/2 teaspoons minced peeled fresh ginger |
8 small japanese eggplants, halved lengthwise, cut side scored |
2 cups canned vegetable broth |
chopped fresh cilantro |
Directions:
1. 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.
2. 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.
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