One good way to think about eating and cooking eggplant is to consider the way its flesh can so readily absorb the flavors around it. Start by eating some roasted with a bit of salt and olive oil and then think of other complementary tastes. For me, it was honey, mustard and sesame, which resulted in this recipe.
Makes 4 servings
1 medium globe eggplant or four Asian eggplants
3 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon toasted sesame oil
1/2 cup (regular) sesame oil plus 2 tablespoons for roasting
2 scallions, sliced thinly
2 tablespoons sesame seeds, toasted
Preheat the oven to 350 degrees. Cut the eggplant into 2-inch wedges or 1/2-inch coins and salt (see instructions). Toss slices with 2 tablespoons of regular sesame oil and roast on a baking sheet in the oven until golden, about 20 to 30 minutes.
In a medium bowl, whisk together lemon juice, mustard and honey. Whisk in the remaining regular sesame oil and toasted sesame oil. Add salt to taste, about 1/4 teaspoon or more.
Place the roasted eggplant in a shallow, medium-sized baking or serving dish, scatter scallions and sesame seeds over the top, and then drizzle marinade over everything. Toss together briefly, cover and refrigerate for 1 hour. Serve at room temperature.
Copyright 2023 NPR. To see more, visit https://www.npr.org. 9(MDM3NjYwMjA5MDE1MjA1MzQ1NDk1N2ZmZQ004))