Spicy Sesame Eggplant/Aubergine

I have some aubergine/eggplant in the fridge , leftover from making the aubergine omelette a few days ago.  I will be cooking simple for another few weeks....my tennis elbow still gives me the ache  :(  anyway, we still need to eat and eating out most of the time is not good for me.  I still have to cook light dishes for our dinner . I googled for eggplant dishes and I came across Martha Stewart's Spicy Sesame Eggplant and I got bewitched by it.  This is a dish  that will have you eating non stop...it is  spicy , tangy and aromatic.   The sauce that coats the eggplant strips is so  flavorful that when you put on strip on your tongue, you could immediately taste the flavors of garlicky hot chilli , the sharp  tangy lime juice and the aromatic sesame.....the combination of these flavors made the eggplant addictive !  Love it and I think for people who loves eggplant, you will definitely love this preparation :)    Do read on for the recipe taken from Martha's website.

It is so easy to whip this up and in such a short time , you could have this appetizing dish ready .  Wild Boar is beginning to love this simple dishes I prepared for him.  I just fry him an egg omelette and he is contented....haha he has to anyway until I fully recover from my tennis elbow.   It is good that he can abstain from meat for a while :p  

this is so delicious and it took just 15 mins in the oven  @250C

Spicy Sesame Eggplant/Aubergine - taken from Martha's Recipe

Ingredients :

1 large eggplant ( 1 1/2 pounds )
2 tsps coarse salt
1/4 tsps ground pepper
1 tbsp vegetable oil
2 tsps Asian garlic chilli sauce
1 tbsp toasted sesame oil
2 tbsps fresh lime juice
2 tbsps sesame seeds

Preparation:

*   I don't have a broiler so I just toast the eggplant in the oven @250C for 15 mins

Heat broiler . Slice eggplant into 3/4 inch rounds, cut each round into 3/4 inch wide strips. Transfer to a broiler proof rimmed baking sheet, toss with coarse salt and ground pepper.

In a small bowl, combine sauce ingredients, drizzle over eggplant, and toss to coat.  Spread in an even layer.

Broil, tossing once, until eggplant is browned and tender, about 15 minutes.

*              *             *