Fried Eggplant with Pesto and Orange mayonnaise

The slices of eggplant in this recipe are first fried in the oven, and then brought to readiness in a wok pan with a huge amount of Asian flavors. This delicious and the dish has a whole a range of tastes, it smells amazing and looks very beautiful. It will be a great option for dinner in the family circle.

Recipe author – Chef Chris Santos

Share with friends: Time: 2 hours. Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Fried eggplant

• Eggplant weighing 680 g., Diced into 2.5 cm cubes.
• 2 tbsp. l vegetable oil

Cilantro and sesame seeds pesto sauce

• 2 cloves of garlic, crushed with a knife and peeled
• 2 tbsp. cilantro leaves
• 2 tbsp. l lemon juice
• 2 tbsp. l sesame oil
• 2 tbsp. l fried sesame seeds
• 1/2 tbsp. olive oil

Orange mayonnaise with siraca sauce

• 2 tbsp. l mayonnaise
• 1 tsp siracha sauce
• 1 tsp orange juice
• 1 tsp soy sauce
• 2 tbsp. l canola oil or vegetable oil

Topping

• 2 tbsp. l pine nuts roasted
• 2 tbsp. l cilantro leaves
• 1 tsp fried sesame seeds
• Combine the ingredients in a bowl and refrigerate for 1 hour.

Recipes with similar ingredients: eggplant, pesto sauce, sauce sriracha, soy sauce, lemon juice, orange juice, nuts cedar, sesame, cilantro

Recipe preparation:

1. Eggplant roasting: center the oven rack and preheat the oven to 220 ° C. In a large bowl, mix the eggplant with oil. Season with salt and pepper. Put on a baking sheet and fry, stirring occasionally, until soft and light rouge, about 15 minutes. Allow to cool completely (eggplant can cover and store at room temperature for up to 4 hours).
2. Making pesto sauce: chop the garlic by skipping him through a food processor. Add cilantro, lemon juice, sesame seeds oil and sesame seeds, and chop until puree. Not turning off the combine, pour olive through the loading hole butter to get a uniform sauce. Season to taste with salt and pepper (pesto can be tightly closed and stored at room temperature up to 4 hours).
3. Stir fry eggplant: heat a large wok pan or a pan with a heavy bottom over high heat. Add oil and rotate the pan to grease the sides. Add the eggplant laying out in one layer. Fry over high heat until lower side will not be fried, about 1 minute. Then fry in hot oil, stirring continuously, for about 1 minute. Remove the pan from the heat.
4. Add 3 tbsp. l pesto sauce, pine nuts, cilantro and sesame seeds. Put everything on a serving plate, add orange mayonnaise and serve hot with pesto sauce (remaining sauce pesto goes well with regular steamed rice or can be used as a fragrant salad dressings) .Note For roasting sesame seeds or pine nuts, take a small frying pan and heat it over medium heat. Pour the seeds and fry for about 1 minute or a little more for nuts, stirring occasionally. Pour into a dish and refrigerate.