Eggplant with Sesame Seed Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (appetizer) servings
- 4 tablespoons vegetable oil
- 1/4 teaspoon ground cinnamon
- 2 teaspoons chili powder
- 1 tablespoon water
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- 1/4 teaspoon turmeric
- 2 teaspoons ground coriander
- 4 whole cloves
- chopped fresh cilantro
- 1/2 cup sesame seeds
- 4 garlic cloves, chopped
- Carbohydrate 40 g(13%)
- Fat 13 g(20%)
- Fiber 19 g(75%)
- Protein 8 g(16%)
- Saturated Fat 1 g(7%)
- Sodium 271 mg(11%)
- Calories 275
Preparation 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. 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.
Preparation 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. 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.
