Sesame Eggplant

This quick and easy eggplant recipe will have your enjoying your veggies in no time.

I love eggplant, but I never like the recipes where it takes so many steps to prepare it. This is so simple it’s ready so fast you won’t believe it.

If you’re an eggplant fan be sure to check out these other eggplant recipes as well.

This recipe will also work with zucchini, squash, mushrooms, or cauliflower.

First, grab some eggplant, I used the smaller lavender-colored variegated eggplant. Asian eggplant will work too, and so will larger purple eggplants.

Cut the eggplant into thick slices (like big steak fries). Don’t make them too thin or they will become too soft when cooked.

This recipe is great baked, you can alternatively cook them in a pan, or air fry them,

Next, mix up the sauce to pour over the eggplant.

The sauce consists of sesame oil, soy sauce, rice vinegar, and garlic.

Pour the sauce over the eggplant and give it a good toss to coat all the cut edges of the eggplant.

Then place toasted sesame seeds in a shallow dish, dip one edge of the eggplant into sesame seeds.

Place them on a foil-lined baking sheet, cut side down, sesame side up.

Bake until tender 15-20 minutes.

While the eggplant is baking, mix up the delicious Thai Peanut Sauce.

I often use some coconut milk when making the peanut sauce. When I open a large can of coconut milk and don’t use it all.

I put the remaining amount in a bag in the freezer… And I love it when I take it out of the freezer. It only needs a few minutes to thaw place the bag in water or remove it from the bag and microwave on the defrost setting. Then make the sauce, OMG it’s so yummy!

Once the eggplant is finished cooking you’ll be ready to dip it in the peanut sauce, or pour the sauce over top of the eggplant.

Grab some chopsticks or a fork to in dive into the deliciousness. Dip the sesame-crusted eggplant in the sauce and enjoy!

Don’t you just love all those delicious sesame seeds!!!!

Be sure to print this sauce recipe!

Sesame Eggplant

Prep Time5 minutes
Total Time25 minutes
Servings: 6 servings


  • 3 small eggplant about 1 lb, any variety
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar apple cider or white vinegar can be used
  • 1 tablespoon galic paste or minced garlic
  • 1/3 cup toasted sesame seeds
  • 2 green onions, diced


  • Preheat the oven to 400°.
  • Line a baking sheet with foil.
  • Cut the eggplants into wedges and place them in a medium bowl.
  • Mix the sauce by whisking the sesame oil, soy sauce, vinegar, and garlic together until smooth and well combined.
  • Pour the sauce over the eggplant, toss well to coat all cut sides.
  • Plce the sesame seeds in a shallow dish and dip one edge of each piece of eggplant into sesame seeds.
  • Place the cut side down onto the baking sheet with the sesame seed side up.
  • Bake for 15-20 minutes or until tender and well heated.
  • Prepare the peanut sauce while baking the eggplant. Mix soy sauce, coconut milk, peanut butter, lime juice, chili sauce, garlic, and ginger until smooth. The exact recipes are linked in this post.
  • Top with green onions.
  • Dip the eggplant into the peanut sauce and enjoy!
  • Leftovers reheated well in the microwave to enjoy for a quick lunch or snack.

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