Aubergines in sesame sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sesame seeds |
| 1 | tablespoon | Soy sauce |
| 4 | smalls | Aubergines |
| Vegetable oil for deep frying | ||
| Sesame seeds to garnish | ||
Directions
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. Serve them warm, with a rice dish - or chilled, with a salad meal.
In a small heavy pan shake the sesame seeds over a moderate heat, stirring and shaking the pan, for 4-5 minutes until golden. Reserve ¼ tsp of the sesame seeds and transfer the rest to a mortar. Crush them with the soy sauce.
Cut the aubergines in half lengthwise, and cut each half diagonally into thirds. Deep-fry the aubergine in very hot vegetable oil for 1 minute or until just tender. Dry on paper towels. While the aubergine is still warm toss it with the sesame mixture. Put on to a serving-dish and garnish with the reserved sesame seeds.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias