Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Sauteed Eggplant Slices With Sesame And Walnuts
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- #96536
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 pound globe or Asian eggplant
2 teaspoons salt
4 teaspoons light sesame or peanut oil, divided
1/4 teaspoon cayenne pepper
1/8 teaspoon sugar
1/4 teaspoon sesame seeds
1 tablespoon chopped walnuts
1 teaspoon lemon juice
1 tablespoon chopped fresh cilantro or parsley
directions
Slice eggplant into 1/8-inch-thick slices. Place slices in a colander and sprinkle with salt. Toss well so that each slice is coated with salt. Set aside for 10 minutes. Rinse thoroughly and pat dry.
Heat 2 teaspoons oil in a heavy 12-inch skillet over medium heat. Add half of the eggplant slices in single layer. Cover and cook until lightly browned, about 3 to 4 minutes. Turn slices to brown the other sides, about 3 minutes. Remove and set aside. Repeat with the remaining oil and eggplant.
Return cooked eggplant to skillet. Sprinkle with cayenne, sugar, sesame seeds, walnuts, and lemon juice, and toss to mix well. Transfer to a heated serving dish and sprinkle with cilantro.
added by
cookchef
nutrition data
Nutritional data has not been calculated yet.
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