Sesame Crusted Eggplant is an easy Middle Eastern inspired vegetarian appetizer recipe, which is also gluten free.
Course Appetizer
Cuisine Middle Eastern
Prep Time 5 minutesminutes
Cook Time 40 minutesminutes
Servings 4
Calories 171kcal
Author Robin Gagnon
Ingredients
1large eggplant
3tbsolive oil
½tbslemon juice
¼teaspoonKosher salt
2cloves garlic
¼cupraw sesame seeds
toasted sesame oilfor 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 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.