Eggplant with spicy sesame sauce from Seductions of Rice by Jeffrey Alford and Naomi Duguid

  • scallions
  • soy sauce
  • garlic
  • fresh ginger
  • sesame oil
  • apple cider vinegar
  • Szechuan pepper
  • chile oil
  • stock of your choice
  • sesame paste
  • Asian eggplants

  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Everyday sprouts; Summer stir-fry

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

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  • okcook on June 14, 2014

    I would second that this is a terrific dish. I did my eggplant in the microwave a la Modernist Cuisine...split them in half, put on paper towels and then covered with same, microwaved for three minutes on high. For the sesame paste I roasted whole skin on seeds until dark brown and pulverized them in the mortar and pastel.

  • Breadcrumbs on June 14, 2011

    p. 86 -A wonderful dish that received rave reviews, even from K who had 3 helpings! Unfortunately I wasn’t able to obtain the Asian sesame paste so I made my own concoction by mixing tahini w some roasted sesame oil to heighten the sesame flavour. . . this seemed to do the trick. We elected to grill our eggplant. The book gives you a choice of basting the eggplant w sesame oil or chilli oil and we chose sesame. This really was delicious! Served at room temperature it made a lovely side dish that was unique in it’s texture, and flavour profile. Happy to recommend this recipe, two chopsticks up! Photos here: http://chowhound.chow.com/topics/787690#6606575

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