Pan Roasted Sesame Aubergine ( Ma Kur Yang )


I normally eat this as a side vegetable dish, but its so nice, it's worth making the centre of a meal. The larger aubergine is sweet and the sesame seeds add crunch to it.

1-2 Big Aubergine
1 Tablespoon Toasted Sesame Seeds
2 Tablespoons Butter
Tin Foil

1. Clean the aubergine, cut it into 2 halves and slice lengthwise, but don't cut all the way through, you can see this in the photograph.
2. Mix the sesame seeds with butter and and fry on a low heat for 30 seconds. Then spread this mixture over the aubergine.
3. Wrap the aubergine in foil to keep in it's juices, and fry the foil parcel on a low heat until the aubergine is fully cooked.

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