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Le Chaudron recipe
Aubergines vapeur sauce sésame
Steamed eggplant with sesame sauce
⏱ 25 minServes 2Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2medium eggplants
2 tbspsesame pastetahini
2 tbspsoy sauce
1 tbsprice vinegar
1 tsphoney
1 tspsesame oil
1 clovegarlic, grated
2scallions- 1 tspsesame seeds
- 2 medium eggplants
- 2 tbsp sesame paste tahini
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp sesame oil
- 1 clove garlic, grated
- 2 scallions
- 1 tsp sesame seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the eggplants lengthwise into 1.5 cm (½ in) wide sticks, like thick fries.
- Salt lightly and let drain in a colander for 10 minutes.
- Meanwhile, whisk the tahini with the soy sauce, rice vinegar and honey.
- Add the sesame oil and grated garlic, and thin with 2 tablespoons warm water if needed.
- Rinse the eggplant quickly and pat dry.
- Bring water to a boil in the steamer and lay the eggplant in a single layer in the basket.
- Steam for 12 minutes until very tender but still holding their shape.
- Plate, spoon over the sauce and sprinkle with scallions and sesame seeds.
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