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.
Sesame Crusted Eggplant "Babaga-Not"
- 1 large eggplant
- 3 tbs olive oil
- ½ tbs lemon juice
- ¼ tsp Kosher salt
- 2 cloves garlic
- ¼ cup raw sesame seeds
- toasted sesame oil for drizzling
- lemon zest
- 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 ½ 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 ½ 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.