With my roasted potatoes I had this eggplant dish.
To serve 2 all you need is 1 eggplant, a bit of oil, soy sauce and sesame seeds.
Cut fairly thick slices of eggplant, if the slices are too thin they will break up. I cut mine at an angle and then again through the middle so I had long strips. Pan fry the slices in a bit of oil until they are cooked trough and are nicely browned. Remove from pan.
Wipe the pan clean and pour in your sesame seeds, make sure your heat isn’t too high or they’ll pop out of your pan. Pour in a couple of tablespoons of soy sauce and optionally a little bit of water. Put the eggplant slices back in to the pan and coat with the sasame seeds and sauce. Reduce down slightly so the sauce sticks to the eggplant. Done!
I absolutely love eggplant. I usually have some pan fried slices through a tabouleh salad, but as a side dish like this, it’s absolutely lovely. Very good when eaten cold.
