Sesame Cilantro Chili Eggplant

Sesame Cilantro Chili Eggplant
Prep Time: 15 minutes
Cook Time: 45 minutes
Serving Size: 1-2
Source: Jehangir Mehta

  • 10-12 mixed eggplant
  • 3 Tbl spoons sesame oil
  • 1 1/3 cup water
  • 3 Tbl spoons sesame seeds
  • 2 Thai green chilis (or any pepper)
  • 1 tsp. fennel seeds
  • 1 tsp. tumeric powder
  • 1 cup cilantro
  • 1 cup parsley
  • Salt
  • 1 cup almonds (optional)
  • 1 cup tomatoes
  • Pepper and salt, to taste
  • 1 cup mixed tomatoes (cut in halves)
  • 1 red onion
  • Assorted flowers
  • Mix greens (serve on side)


Toss eggplant, sesame oil, 1/3 cup water and salt and pepper in bowl, before placing on sheet and baking for 15 minutes at 350 degrees F. 

Add sesame seeds, Thai green chilis, garlic, fennel seeds, turmeric powder, cilantro, parsley, 1 cup water, almonds and salt into blender. Blend until purée consistency. 

Pour purée over eggplants and cook for an additional 30 minutes in the oven or until the eggplants are cooked. 

Garnish with tomatoes, onions, flowers and serve with greens on side. 

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