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Sesame Crusted Eggplant Recipe: Baba Ga”not”

Sesame Crusted Eggplant

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"
 
Author: 
Nutrition Information
  • Serves: 4
  • Calories: 171
  • Fat: 15
  • Saturated fat: 1
  • Carbohydrates: 9
  • Sodium: 123
  • Fiber: 4
  • Protein: 3
Recipe type: Appetizer
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Sesame Crusted Eggplant is an easy Middle Eastern inspired vegetarian appetizer recipe, which is also gluten free.
Ingredients
  • 1 large eggplant
  • 3 tbs olive oil
  • ½ tbs lemon juice
  • ¼ tsp Kosher salt
  • 2 cloves of garlic
  • ¼ cup raw sesame seeds
  • toasted sesame oil (for drizzling)
  • lemon zest
Instructions
  1. 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.
  2. 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.
  3. Preheat oven to 375.
  4. 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.
  5. Roast for 20 minutes, then flip and roast for about 20 more.
  6. Plate the eggplant slices, then top with a drizzle of sesame oil and some fresh lemon zest.

Sesame Eggplant Recipe

Comments

  1. says

    Genious!!! I love sesame seeds and think these would make the perfect crust. YUMMY, I can’t wait to try this out.

  2. says

    I’ve never been a big fan of egg plant, but this looks really great.

  3. says

    That looks interesting. I have never cooked/baked eggplant before.

  4. says

    This looks so amazing! I be the crunch from the sesame seeds adds a lot.

  5. says

    The last time I tried to cook eggplant, it made my tongue burn … it was so weird! But, I may try this — the Husband brought home a couple of small eggplant yesterday.

  6. says

    I have never had eggplant cooked this way but it looks outstanding and I would love to give it a try!

  7. says

    I haven’t experimented with eggplant much, but since I’m mostly giving up meat, dairy and wheat, I need to experiment more with various vegetables.

  8. says

    I have never actually made eggplant myself in any way shape or form. I need to try cooking with it sometime.

  9. says

    Every time I make eggplant it is always so soggy. Yours looks great.

  10. says

    eggplant is one of those foods I like and DONT like at the same time.

  11. says

    I don’t think I’ve ever had eggplant before. Just never crossed my mind to try and cook it. I know my hubby doesn’t like it, maybe that’s why I’ve never tried.

  12. says

    Of all the vegetables, eggplant is the one I’ve cooked with the least. This looks so delicious, and I’ll definitely give it a try!

  13. says

    my husband loves eggplant parm. I love this take on the crust rather than traditional bread crumbs.

  14. says

    I have never made eggplant but this sounds like a great recipe for me to try.

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