2 tbsp sesame seeds
1 tbsp soy sauce
4 small aubergines
1 vegetable oil for deep frying
1 sesame seeds to garnish
Directions
Browned sesame seeds, pounded with a little soy sauce, make an
interesting coating for deep-fried aubergines, and give them an added
subtlety of flavour. Serve them warm, with a rice dish - or chilled,
with a salad meal.
In a small heavy pan shake the sesame seeds over a moderate heat,
stirring and shaking the pan, for 4-5 minutes until golden. Reserve
1/4 tsp of the sesame seeds and transfer the rest to a mortar. Crush
them with the soy sauce.
Cut the aubergines in half lengthwise, and cut each half diagonally
into thirds. Deep-fry the aubergine in very hot vegetable oil for 1
minute or until just tender. Dry on paper towels. While the aubergine
is still warm toss it with the sesame mixture. Put on to a
serving-dish and garnish with the reserved sesame seeds.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Aubergines In Sesame Sauce Recipe brought to you by Recipe Ideas
Categories: Eggplant; Sauce
The History of Recipes
It is quite feasible to follow the history of recipes way back into the distant past, in fact as far back as early Egypt, and possibly even further. Interesting though that is, sadly, these ancient cookbooks were just primitive hieroglyphic recipes for preparing meals.
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We hope you enjoy this Aubergines In Sesame Sauce recipe.
