Inspired by Japanese cooking, this refreshing side dish can be paired up with a rich main course or can be served with rice or a simple green salad. Japanese eggplant sesame salad can be made low-carb and gluten-free. This delicious salad will brighten your day while helping balance your hormones.
Serving Size: 4-6
Ingredients for Eggplants in Sesame Sauce
- Eggplant, 3
- Garlic, 1 clove, minced
- Low-carb sweetener, 2 Tablespoon
- Sesame oil, 1 Tablespoon
- Vinegar, 2 Tablespoon
- Tamari sauce or gluten-free soy sauce, 3 Tablespoon (you can use regular soy sauce if not restricted by diet)
- Sesame seeds, 5 Tablespoon
Instructions for Japanese Eggplants in Sesame
1.Cut eggplants in half lengthwise. Make criss cross patterns.
2.Grease a frying pan. Cook the skin side of eggplants with a lid closed for five minutes.
3.Flip to the other side and cook for another five minutes or until eggplants become tender.
4.Make sesame sauce by mixing garlic, sweetener, sesame oil, vinegar, tamari sauce (regular soy sauce if not restricted by diet), and sesame seeds.
5.Leave cooked eggplants in the sesame sauce and refrigerate until ready to serve.
6.Sprinkle scallions for garnish and serve the eggplants cold.