Sesame-Glazed Aubergine

5 Reviews
60% would make this recipe again

A simple and delicious Asian-style starter.

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Preparation : 10 min Cooking : 15 min
200 calories/serving

Ingredients

3/4 tsp sesame seeds 3 g
2 aubergines /eggplants, Asian type 360 g
2 tsp soy sauce 10 mL
3 tbsp peanut oil 45 mL
1 tsp sesame seed oil 5 mL
1 tsp rice vinegar 5 mL
1 tsp Hoisin sauce 6 g
1 tsp miso (fermented soybean paste) 5 g

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, Hoisin sauce, miso paste, and sesame seeds. Pour the mixture over the hot aubergines as soon they are taken out of the oven. Toss well and serve.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

200

Fat

18 g

28 %

Saturated 3 g
+ Trans 0 g

15 %

Cholesterol

0 mg

Sodium

200 mg

8 %

Carbohydrate

11 g

4 %

Fibre

5 g

21 %

Sugars

4 g

Net Carbs

6 g

Protein

2 g

Vitamin A

0 %

Vitamin C

5 %

Calcium

2 %

Iron

4 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin E
Good source of  :
Fibre, Folacin, Manganese, Potassium
Source of  :
Copper, Magnesium, Niacin, Omega-6, Pantothenic Acid, Vitamin B1, Vitamin B6, Vitamin K
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

5 Reviews (5 with rating only) 60% 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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