Eggplant Roast with Sesame Seeds

Eggplant and sesame seeds, a perfect combination…

It had been a pretty busy weekend for me. Too many happenings and too many things to worry about, I honestly wish if I could control the traffic jam in my mind. Though I wish I could sit idle, I don’t think I would enjoy being idle. Yes, grass is always greener on the other side. Anyway, I just can’t stop loving all the happenings.

I love eggplant and I love sesame seeds, so I combined them both. The crunchy and nutty sesame seeds really enhanced the taste of this dish. Eggplant when cooked turns mushy, yet it tastes delectable to me. I love the bite of the seeds in it and this is one of the dishes I make often whenever I get the eggplant craving.

Eggplant roast with sesame seeds

Ingredients

  • Oil- 3 tbsp
  • Mustard seeds- 2 tsp
  • Cumin seeds- 1 tsp
  • Red dry whole chili- 2
  • Onion, chopped- 1 large
  • Salt- to taste
  • Tomatoes, chopped- 2
  • Eggplant diced, Japanese variety- 3 (use any variety)
  • Chili powder- 3/4 tsp
  • Ground Cumin – 1 tsp
  • Fennel powder- 1 tsp
  • Turmeric powder- 1/8 tsp
  • Cilantro, chopped- 2 handful
  • Roasted sesame seeds- 3 tbsp

Instruction

  • Heat a large non-stick pan, add oil and let it turn hot.
  • Add mustard seeds and let it splutter.
  • Add cumin seeds and dry red chili, saute for a second.
  • Add chopped onions and little salt, cook till it turns slightly translucent.
  • Add tomatoes and cook covered till it’s mashed up.
  • Now, add diced eggplants and combine well.
  • Cook covered till eggplants turn tender. If it’s sticking to the bottom of the pan, add some water and cook.
  • Add chili powder, ground cumin, turmeric powder and fennel powder to the cooked eggplant, combine well.
  • Taste and add more salt and chili powder according to your needs.
  • Let cook for some more time. There shouldn’t be any water left in the dish, should be like a roast.
  • Add chopped cilantro and combine well, cook for a few seconds.
  • Roast 3 tbsp of sesame seeds in a small pan till it turns golden in color.
  • Add the roasted sesame seeds over the eggplant, combine well and let cook for a minute.
  • Remove from the heat and keep it covered for sometime.
  • Serve as a side dish with rice, roti, chapati etc.

 

Eggplant Roast with Sesame Seeds
 
Ingredients
  • Oil- 3 tbsp
  • Mustard seeds- 2 tsp
  • Cumin seeds- 1 tsp
  • Red dry whole chili- 2
  • Onion, chopped- 1 large
  • Salt- to taste
  • Tomatoes, chopped- 2
  • Eggplant diced, Japanese variety- 3 (use any variety)
  • Chili powder- ¾ tsp
  • Ground Cumin - 1 tsp
  • Fennel powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Cilantro, chopped- 2 handful
  • Roasted sesame seeds- 3 tbsp
Instructions
  1. Heat a large non-stick pan, add oil and let it turn hot.
  2. Add mustard seeds and let it splutter.
  3. Add cumin seeds and dry red chili, saute for a second.
  4. Add chopped onions and little salt, cook till it turns slightly translucent.
  5. Add tomatoes and cook covered till it's mashed up.
  6. Now, add diced eggplants and combine well.
  7. Cook covered till eggplants turn tender. If it's sticking to the bottom of the pan, add some water and cook.
  8. Add chili powder, ground cumin, turmeric powder and fennel powder to the cooked eggplant, combine well.
  9. Taste and add more salt and chili powder according to your needs.
  10. Let cook for some more time. There shouldn't be any water left in the dish, should be like a roast.
  11. Add chopped cilantro and combine well, cook for a few seconds.
  12. Roast 3 tbsp of sesame seeds in a small pan till it turns golden in color.
  13. Add the roasted sesame seeds over the eggplant, combine well and let cook for a minute.
  14. Remove from the heat and keep it covered for sometime.
  15. Serve as a side dish with rice, roti, chapati etc.

Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...

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