Sesame Crusted Eggplant
This Sesame Eggplant is an easy Middle Eastern inspired vegetarian appetizer or main course recipe, which is also gluten free. The eggplant slices are crusted with sesame and roasted.
Servings 4
Calories 171kcal
Ingredients
- 1 large eggplant
- 3 tablespoon olive oil
- ½ tablespoon lemon juice
- ¼ teaspoon Kosher salt
- 2 cloves garlic
- ¼ 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 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.
Notes
*raw sesame seeds were selected to avoid over browning during roasting, that doesn't rule out using toasted sesame seeds, just be mindful they may end out dark
Nutrition
Calories: 171kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Sodium: 123mg | Fiber: 4g