Sesame-Glazed Aubergine

3 Reviews
100% would make this recipe again

A simple and delicious Asian-style dish.

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Ingredients

??? sesame seeds ???
??? aubergines /eggplants, Asian type ???
??? wheat-free soy sauce ???
??? olive oil ???
??? sesame seed oil ???
??? rice vinegar ???
??? miso (fermented soybean paste) ???
??? green onions/scallions ???

Method

  1. Preheat the oven to 175°C/350°F.
  2. Put the sesame seeds in a small pan and heat over medium heat a few minutes, with some stirring, until lightly coloured. Set aside.
  3. Cut the unpeeled aubergines crosswise at an angle into slices of about 1 cm. Heat a nonstick frying pan over high heat without adding any oil, and brown the aubergine slices on both sides for about 3 min until lightly browned. Transfer the slices to a baking dish and bake about 10 min until they are soft but not too dry.
  4. In the meantime, in a small bowl, whisk together the soy sauce, oils, vinegar, miso paste, and sesame seeds. Pour the mixture over the hot aubergines as soon they are taken out of the oven. Toss well, sprinkle with the chopped green onions, and serve.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

190

Fat

17 g

26 %

Saturated 2.3 g
+ Trans 0 g

11 %

Cholesterol

0 mg

Sodium

260 mg

11 %

Carbohydrate

10 g

3 %

Fibre

5 g

22 %

Sugars

4 g

Net Carbs

5 g

Protein

2 g

Vitamin A

2 %

Vitamin C

8 %

Calcium

2 %

Iron

6 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin E, Vitamin K
Good source of  :
Fibre, Folacin, Manganese, Potassium
Source of  :
Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B6, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Meat and Alternatives 0
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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