• Source: Emeril 20-40-60

Sesame Eggplant

I’m a huge eggplant fan, and love it just about any way you can imagine. Here is a quick and easy preparation that I make for the family on weeknights. Note: If you have a large enough pan, you can cook this dish in one batch and in half the time.

Ingredients

• 1⁄2 cup peanut oil
• 2 pounds eggplant, cut into 3⁄4-inch dice
• 1 1⁄2 teaspoons salt
• 4 green onions, bottoms minced and tops sliced, reserved separately
• 2 tablespoons minced garlic
• 1⁄2 teaspoon freshly ground black pepper
• 1⁄2 teaspoon crushed red pepper
• 1 tablespoon sesame seeds
• 1 tablespoon dark Asian sesame oil

Instructions

1. Heat 1⁄4 cup of the oil in a large nonstick sauté pan. When it is hot, add half of the eggplant and 3⁄4 teaspoon of the salt. Cook until the eggplant is nicely browned and softened, stirring as necessary to promote even browning, about 5 minutes. Add half of the green onion bottoms, 1 tablespoon of the garlic, 1⁄4 teaspoon of the black pepper, 1⁄4 teaspoon of the crushed red pepper, 1⁄2 tablespoon of the sesame seeds, and 1⁄2 tablespoon of the sesame oil. Toss to combine. Transfer to a plate and set aside.

2. Repeat with the remaining ingredients.

3. Combine both batches in the same pan, add the green onion tops, and heat briefly until warmed through, 1 minute. Serve immediately.

Yield: 4 servings