Eggplant Dipping Platter

(3 votes)

2 celery stalks, cut into matchsticks
1 baby red cabbage
1 eggplant
1 eggplant, peeled and cut into 1 inch cubes
3 tablespoons sesame seeds
3 tablespoons sesame seeds, roasted in a dry pan over a low heat
1 teaspoon sesame oil
1 teaspoon sesame oil
grated rind and juice of .5 lime
1 small shallot, diced
1/2 teaspoon salt
1 teaspoon sugar
1 red chili, deseeded and sliced
1 1/4 cup broccoli florets
2 carrots, cut into matchsticks
8 baby corncobs, cut in half lengthwise

Cook the diced eggplant in boiling water for 7-8 minutes.

Meanwhile grind the sesame seeds with the oil in a food processor or with a pestle and mortar.

Add the eggplant, lime rind and juice, shallot, salt, sugar, and chili in that order to the sesame seeds. Process, or chop and mash by hand until smooth.

Check the seasoning, then spoon into a bowl. Serve surrounded by the broccoli, carrots, baby corncobs, celery, and red cabbage.

This recipe serves: 4

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