Sweet Sesame Coated Veggies

This week there has been an abundance of eggplant and green beans! I was a little bit at a loss for what to do with the eggplant other than Eggplant Parmesan, but Randy recalled some sweet, salty eggplant he had originally in Beijing. That made me think of this recipe that I had seen recently on the Big Girls Small Kitchen blog for Sesame Sugar Snaps. I played with the recipe for the sauce a little bit, using a little bit less sugar and adding garlic. Of course adding garlic!

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Sweet Sesame Sauce

  • about 4 cups diced eggplant, trimmed green beans, or other veggies
  • 3 tablespoons toasted sesame seeds
  • 1/2 tablespoon sugar
  • 1 garlic clove, minced
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons dark sesame oil
Toast sesame seeds, and pulse everything into a food processor. Toss with the veggies after quickly sauteeing or blanching them. This was fabulous tossed with barely cooked eggplant, green beans, and snap peas. I think it could also be delicious paired with most veggies.

 

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Filed under Side Dishes, Vegetable

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