This Sesame Eggplant is a fun twist on baba ganoush, but served as a vegan entree.
I wanted to do a little something different with my eggplant this time. Sesame Crusted Eggplant with Lemon and Garlic is what I came up with. I guess you could say it is sort of a cutlet form of baba ganoush, but obviously the results are quite different, hence baba ga”not”.
The recipe is really quite simple, and although the sesame seeds do end out creating almost a form of breading, they are merely sprinkled on the top. Through the roasting process they end out adhering to the eggplant, and provide a fun texture to the dish.
If you like this, check out my Grilled Eggplant Parmesan and Roasted Carrot Hummus.
Sesame Crusted Eggplant "Babaga-Not"
Prep Time
5 mins
Cook Time
40 mins
Sesame Crusted Eggplant is an easy Middle Eastern inspired vegetarian appetizer recipe, which is also gluten free.
Course: Appetizer
Cuisine: Middle Eastern
Servings: 4
Calories: 171 kcal
Ingredients
- 1 large eggplant
- 3 tbs olive oil
- 1/2 tbs lemon juice
- 1/4 tsp Kosher salt
- 2 cloves garlic
- 1/4 cup raw sesame seeds
- toasted sesame oil for drizzling
- lemon zest
Instructions
- Cut off the ends of the eggplant, and slice the skin off in strips leaving a roughly 1 inch section of skin between each slice. The slice into cutlets about 1/2 an inch thick.
- Whisk together the oil, lemon juice and salt. Chop the garlic an stir in, then baste the eggplant with it, use all of it, but don't just dump it on, the eggplant will absorb it too FAST.
- Preheat oven to 375.
- Arrange the eggplant slices on baking sheet. Sprinkle 1/2 the sesame seeds on top, then gently flip the slices over (most of the seeds will either stick or land under the eggplant and adhere during baking). Sprinkle with remaining seeds.
- Roast for 20 minutes, then flip and roast for about 20 more.
- Plate the eggplant slices, then top with a drizzle of sesame oil and some fresh lemon zest.
Nutrition Facts
Sesame Crusted Eggplant "Babaga-Not"
Amount Per Serving
Calories 171 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 123mg5%
Carbohydrates 9g3%
Fiber 4g17%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
Crystal @ Simply Being Mommy.com says
Isn’t it crazy that I’m not sure if I like eggplant? I don’t remember ever trying it, but you make it look delicious.
Tiff @ Babes and Kids says
I don’t think I’ve ever had eggplant before. Just never crossed my mind to try and cook it. I know my hubby doesn’t like it, maybe that’s why I’ve never tried.
Donna says
Of all the vegetables, eggplant is the one I’ve cooked with the least. This looks so delicious, and I’ll definitely give it a try!
Jennifer says
my husband loves eggplant parm. I love this take on the crust rather than traditional bread crumbs.
Robin (Masshole Mommy) says
I’m not the biggest fan of eggplant, but this does sound really tasty.
Toni says
I have never made eggplant but this sounds like a great recipe for me to try.
Penelope (NYC Blogger) says
Look how yummy that is! I love eggplant and sesame seeds too.
Kirsten says
Robin,
Thanks for this recipe!
I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks like me who love to eat from the farm share.
I appreciate your assistance in making this index better!
Kirsten says
Robin,
Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks like me who love to eat from the farm share.
I appreciate your help in making this index better!