Description Edit


Ingredients Edit

Directions Edit

1 Browned sesame seeds, pounded with a little soy sauce, make an interesting coating for deep-fried aubergines, and give them an added subtlety of flavour.

2 Serve them warm, with a rice dish - or chilled, with a salad meal.

3 In a small heavy pan shake the sesame seeds over a moderate heat, stirring and shaking the pan, for 4–5 minutes until golden.

4 Reserve ¼ tsp of the sesame seeds and transfer the rest to a mortar.

5 Crush them with the soy sauce.

6 Cut the aubergines in half lengthwise, and cut each half diagonally into thirds.

7 Deep-fry the aubergine in very hot vegetable oil for 1 minute or until just tender.

8 Dry on paper towels.

9 While the aubergine is still warm toss it with the sesame mixture.

10 Put on to a serving-dish and garnish with the reserved sesame seeds.

Other Links Edit

See also Edit

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