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Sesame Eggplant

Sesame Eggplant

I’m a huge eggplant fan, and love it just about any way you can imagine. Here is a quick and easy preparation that I make for the family on weeknights. Note: If you have a large enough pan, you can cook this dish in one batch and in half the time.

  • Yield: 4 servings


  • 1/2 cup peanut oil
  • 2 pounds eggplant, cut into 3/4-inch dice
  • 1 1/2 teaspoons salt
  • 4 green onions, bottoms minced and tops sliced, reserved separately
  • 2 tablespoons minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon sesame seeds
  • 1 tablespoon dark Asian sesame oil


  • Heat 1/4 cup of the oil in a large nonstick sauté pan. When it is hot, add half of the eggplant and 3/4 teaspoon of the salt. Cook until the eggplant is nicely browned and softened, stirring as necessary to promote even browning, about 5 minutes. Add half of the green onion bottoms, 1 tablespoon of the garlic, 1/4 teaspoon of the black pepper, 1/4 teaspoon of the crushed red pepper, 1/2 tablespoon of the sesame seeds, and 1/2 tablespoon of the sesame oil. Toss to combine. Transfer to a plate and set aside.
  • Repeat with the remaining ingredients.
  • Combine both batches in the same pan, add the green onion tops, and heat briefly until warmed through, 1 minute. Serve immediately.