Sesame sriracha eggplant is an easy side dish that you can make for supper tonight! Three years ago when my cutie pie Artist Alex 🎨🖌 was in pre-K, we were studying a different letter of the alphabet each week. When we got to the letter E, I wanted to cook eggplant as a side dish, not only to show her what an eggplant looks like and tastes like, but also to reinforce our featured letter.
I came across a recipe that roasted eggplant under the broiler, and then drizzled a homemade dressing over top. We tried it and liked it. This recipe uses the same cooking technique, but the eggplant is cut into spears and the homemade dressing is different. The beauty of this dressing is it is so versatile. Use it on eggplant tonight, then brush it on top of roasted potatoes and cauliflower tomorrow.
The toasted sesame seeds are the crowning touch. Make sure not to skip that step as they are super yummy! As a little aside, one of my daughters thought that the sesame seeds were the seeds from the eggplant, and was a bit hesitant to try it, but once that was resolved, she ate every bite.Print
Oven roasted sesame sriracha eggplant is super easy to make and smells amazing! Each eggplant spear is brushed with toasted sesame seeds and a simple, tangy dressing with white balsamic vinegar and garlic. It’s a delicious veggie side or appetizer!
For the Roasted Eggplant
- 1 large eggplant, cut into spears
- 3 tablespoons olive oil
For the garlic and toasted sesame seeds
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon olive oil
- 1 tablespoon sesame seeds
For the dressing
- 1 tablespoon honey
- 1 olive oil
- 1 tablespoons white balsamic vinegar
- 2 tablespoons lemon juice, freshly squeezed from one lemon
- 1/2 teaspoon sriracha
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparing the Garlic and Sesame Seeds
- Mince one jumbo garlic clove or several small ones to get 1 tablespoon. Saute in olive oil while stirring for 90 seconds or until fragrant. Remove from heat and transfer to a medium sized bowl.
- In the same pan, toast the sesame seeds in one teaspoon of olive oil. Stir constantly for a minute or until the seeds turn a light brown. Remove from heat and transfer to a small bowl.
Making the Dressing
- Add the honey, olive oil, white balsamic vinegar, lemon juice, sriracha, salt and black pepper to the bowl of garlic, and whisk to combine. Set aside.
Roasting the Eggplant
- Set the broiler in your oven to high. Line a cookie sheet with aluminum foil.
- Wash and dry the eggplant, then cut off the stem. Take a sharp knife and cut it into long spears of equal size. Lay the eggplant spears side by side on the baking sheet.
- With a pastry brush, brush one side of the eggplant with 2 tablespoons olive oil.
- Carefully place under the broiler for 8 to 10 minutes. Watch during the last few minutes.
- Take the baking sheet out and turn each eggplant spear over using a fork.
- Brush with 1 tablespoon of olive oil.
- Finish roasting the eggplant for another 8 to 10 minutes.
- When nicely brown, take out of the oven and brush with dressing and then the toasted sesame seeds. For best results, serve immediately.
- Don’t line the pan with parchment paper, since the eggplant is roasted under the broiler. The paper may not be oven safe at broiler temperatures.
- This dressing also tastes great on oven roasted potato cubes and cauliflower.