Fried eggplant with pesto sauce and orange mayonnaise
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
In this recipe, eggplant slices are first roasted in the oven and then cooked in a wok, infusing a wealth of Asian flavors. This delicious dish offers a whole range of flavors, smells amazing, and looks beautiful. It's a perfect choice for a family dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Fried eggplant
- Eggplant weighing 680 g, cut into 2.5 cm cubes.
- 2 tablespoons of vegetable oil
Pesto sauce with cilantro and sesame seeds
- 2 cloves garlic, crushed with a knife and peeled
- 2 cups of cilantro leaves
- 2 tablespoons lemon juice
- 2 tbsp. sesame oil
- 2 tablespoons toasted sesame seeds
- 1/2 cup olive oil
Orange mayonnaise with Sriracha sauce
- 2 tbsp. mayonnaise
- 1 tsp. sriracha sauce
- 1 teaspoon orange juice
- 1 teaspoon soy sauce
- 2 tablespoons canola oil or vegetable oil
Topping
- 2 tbsp. pine nuts, toasted
- 2 tbsp cilantro leaves
- 1 teaspoon toasted sesame seeds
- Mix ingredients in a bowl and refrigerate for 1 hour.
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Recipes with similar ingredients: eggplants, pesto sauce, Sriracha sauce, soy sauce, lemon juice, Orange juice, pine nuts, sesame, cilantro
Cooking the dish according to the recipe:
- Roasting eggplant: Position the oven rack in the center and preheat the oven to 220°C.
In a large bowl, toss the eggplant with oil. Season with salt and pepper. Place on a baking sheet and cook, stirring occasionally, until soft and lightly browned, about 15 minutes. Let cool completely (eggplants can be covered and stored at room temperature for up to 4 hours). - Making pesto saucePuree the garlic in a food processor. Add the cilantro, lemon juice, sesame oil, and sesame seeds until smooth. With the processor running, pour olive oil through the feed tube to create a smooth sauce. Season with salt and pepper to taste. (The pesto can be tightly sealed and stored at room temperature for up to 4 hours.)
- Stir-fried eggplantHeat a large wok or heavy-bottomed skillet over high heat. Add oil and swirl the pan to coat the sides. Add the eggplant, arranging it in a single layer. Cook over high heat until the bottom is browned, about 1 minute. Then fry in hot oil, stirring constantly, for about 1 more minute. Remove the pan from the heat.
- Add 3 tablespoons of pesto sauce, pine nuts, cilantro, and sesame seeds. Transfer to a serving bowl, top with orange mayonnaise, and serve hot with the pesto sauce (the remaining pesto sauce is great over regular steamed rice or as a flavorful salad dressing).
Note
To toast sesame or pine nuts, heat a small frying pan over medium heat. Add the seeds and toast for about 1 minute, or a little longer for nuts, stirring occasionally. Transfer to a serving dish and let cool..
Author of the recipe - Chef Chris Santos
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