Sesame Cilantro Chili Eggplant
This vibrant dish features roasted eggplant tossed with a spicy sesame-cilantro purée and baked to perfection. Garnished with fresh tomatoes, onions, and edible flowers, it's a flavorful and eye-catching addition to any meal.
Ingredients
- 10-12 small mixed eggplant
- 3 tbsp. sesame oil
- 1 1/3 cup water
- 3 tbsp. sesame seeds
- 2 Thai green chilis (or any pepper)
- 1 tsp. fennel seeds
- 1 tsp. turmeric powder
- 1 cup cilantro
- 1 cup parsley
- Salt
- 1 cup almonds (optional)
- 1 cup tomatoes
- Pepper and salt, to taste
- 1 cup mixed tomatoes (cut in halves)
- 1 red onion
- Mixed Flowers
- Mix greens (serve on side)
Directions
Prep Time: 15 minutes
Cook Time: 45 minutes
Serving Size: 1-2 people
Source: Chef Jehangir Mehta
- Toss eggplant, sesame oil, 1/3 cup water and salt and pepper in bowl, before placing on sheet and baking for 15 minutes at 350 degrees F.
- Add sesame seeds, Thai green chilis, garlic, fennel seeds, turmeric powder, cilantro, parsley, 1 cup water, almonds and salt into blender. Blend until purée consistency.
- Pour purée over eggplants and cook for an additional 30 minutes in the oven or until the eggplants are cooked.
- Garnish with tomatoes, onions, flowers and serve with greens on side.
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