Sesame Marinated Eggplant

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  • ½ cup rice vinegar
  • ¼ cup water
  • ¼ cup tamari
  • 2 tbsp toasted sesame oil
  • 1 tbsp raw honey
  • 2 garlic cloves minced
  • 1 shallot minced
  • 1 eggplant
  • 2 tbsp sesame seeds
  • Mix everything except for the eggplant and sesame seeds in a small bowl. Slice the eggplant thinly into ¼ inch rounds. Place the eggplant in a large glass baking dish and pour the marinade over it, flipping once to make sure everything is coated. Let sit for at least 20 minutes and up to 1 hour.
  • Place a heavy skillet (cast iron works great here), over medium-high heat and with a slotted spoon or fork place the eggplant in a single layer, working in batches, approximately 2 minutes per side. Transfer to a plate and continue cooking with the rest of the eggplant slices.
  • When finished, sprinkle the plate of eggplant with sesame seeds. If you want to you can boil the rest of the marinade down to a reduction and drizzle over the top, or just eat as is.
Whoever says they don’t like eggplant may be converted to the other side after trying this simple recipe. The sesame flavor is a perfect match for this veggie, which happens to have antioxidants that support brain health. This recipe is best prepared fresh.