Eggplant With Sesame Sauce

READY IN: 30mins

Found in Sinset's Wok Cookbook; posting for ZWT6 (Asia)

Top Review by breezermom

The toasted sesame seeds are what really make this dish! Great flavors with the eggplant, and cooked a way I've never done a Japanese eggplant! I wanted to try and slice it for the photos so you could see the "pinwheel" effect, but mine were a little too mushy to be displayed that way. Must have over cooked them! But still delicious! Thanks for sharing....made for Photo Tag game.

Ingredients Nutrition


  1. Trim and discard ends from eggplant.
  2. In each one, make four 1/3-inch deep lengthwise slashes, extending to within 1/2-inch of the ends and spaced evenly around eggplant.
  3. Place a wok over mediun heat; when wok is hot, add sesame seeds and stir until golden (about 2 minutes). Pour out of wok.
  4. Set wok in a ring stand.
  5. Pour oil into wok to a depth of 1 1/2 inches and heat to 350 degrees F on a deepfrying thermometer.
  6. Slip several eggplant at a time into the oil.
  7. Cook, turning occasionally, until soft when pressed (about 4 minutes); adjust heat as needed to maintain oil temperature at 350 degrees F.
  8. Lift out cooked eggplant, drain on paper towels, and keep warm until all eggplant have been cooked.
  9. Mix broth, soy, ginger, and sesame seeds.
  10. Spoon over eggplant.

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