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Sesame Grilled Eggplant

I love the flavor of sesame oil and sesame seeds. They both are a good compliment to eggplant and give them an oriental flavor.

4 Japanese eggplant

2 tablespoons sesame seeds

Canola oil for brushing

Soy sauce for brushing


Sesame oil for brushing

Place the sesame seeds in a small, dry skillet over medium heat and toast. Stir often to prevent the seeds from sticking and tend them constantly to prevent burning. Cook to a light brown color, approximately 5 minutes, then remove to a plate to cool. Remove the stem end of the eggplant and cut them in half lengthwise. Lightly brush the skin side of the eggplant with canola oil and the flesh side with soy sauce. Lightly salt the flesh side. Grill the eggplant flesh side down directly over a medium fire for 3 minutes. Turn and grill for an additional 3 minutes. Remove the eggplant to serving plates, brush the flesh side with sesame oil, and sprinkle with the toasted sesame seeds.

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