- 2 tsp sesame seeds
- 4 Japanese eggplant, thinly sliced lengthways using a mandolin
- 2 tbsp sesame oil
- 1Roast sesame seeds, stirring frequently, in a small frying pan over medium heat until golden and fragrant (about 3-4 minutes). Transfer to a mortar, add 2 tsp sea salt and, using a pestle, pound until coarsely ground. Set aside.
- 2Preheat oven to 180C. Place eggplant slices in a single layer on baking paper-lined oven trays. Brush lightly with sesame oil and scatter with a little of the sesame salt, then turn and repeat on other side. Bake for 15 minutes, then turn and bake until golden and crisp (about 5 minutes). Serve immediately with extra sesame salt.
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