Sesame Crusted Eggplant Steaks with Ginger Scallion Sauce and Crispy Quinoa Toasts - A delicious recipe by DigiDish

Sesame Crusted Eggplant Steaks with Ginger Scallion Sauce and Crispy Quinoa Toasts

Ready to shake up dinner? These Sesame Crusted Eggplant Steaks are the juicy, crispy plant-based centerpiece you didn’t know you needed! Paired with a zesty ginger scallion sauce and crunchy quinoa toasts, it’s a flavor-packed adventure that’ll have everyone asking for seconds. Let’s get cooking!

4.5 out of 5 (2 ratings)

Eggplant lovers, rejoice! If you’ve been caught in a cycle of roasting, mashing, or layering this versatile veggie in lasagna, prepare to meet your new obsession: Sesame Crusted Eggplant Steaks with Ginger Scallion Sauce and Crispy Quinoa Toasts. Picture this—thick, tender slices of eggplant transformed into golden, sesame-studded perfection, giving you that oh-so-satisfying crunch when you dig in. And the real magic? It’s all topped off with a tangy, zingy ginger scallion sauce and served with crispy quinoa toasts that are basically little crunchy flavor boats. Trust me, this isn’t just dinner; it’s a showstopper.

Sesame Crusted Eggplant Steaks with Ginger Scallion Sauce and Crispy Quinoa Toasts Recipe

What makes this dish shine is the bold and unexpected combination of textures and flavors. There’s the nuttiness of the sesame seeds hugging the eggplant, the bright and slightly spicy kick of the ginger scallion sauce, and the crispy quinoa that adds a delightful crunch as you scoop up every last bite. You’ll also love how this dish takes a page out of several culinary books—there’s a hint of Chinese inspiration in the sauce, a Middle Eastern nod in the sesame crust, and even a little South American flair in those quinoa toasts. It’s like a globe-trotting dinner party on your plate! And though it sounds fancy, I promise it’s approachable, even for weeknight cooking.

Now, let’s talk serving and customization! These eggplant steaks are hearty enough to be the star of the show, and they pair beautifully with a fresh, lemony arugula salad if you’re keeping it light. Prefer a full comfort-food feast? Add some creamy mashed sweet potatoes or steamed jasmine rice on the side. Feeling playful? Swap out the quinoa toasts for crunchy sourdough or even pita chips. The possibilities are endless, but one thing’s for sure—you need to try this recipe. Your taste buds (and dinner guests) will thank you. Ready to wow your plate tonight?

Keywords: sesame crusted eggplant steaks recipe, ginger scallion sauce for vegetables, crispy quinoa side dish, creative plant-based dinner recipes, eggplant main course ideas, sesame and quinoa recipes, bold vegetarian flavor combinations

Prep Time

20 minutes

Cook Time

25 minutes

Servings

4 servings

Cuisine

Asian Fusion

Ingredients

  • 2 medium eggplants, sliced into 1-inch thick steaks
  • 1/3 cup sesame seeds
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil
  • 1/4 cup scallions, finely chopped
  • 1 tablespoon ginger, finely minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 cup quinoa, cooked
  • 1 tablespoon olive oil
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. 2

    Slice the eggplants into 1-inch thick steaks and lightly sprinkle both sides with salt. Let them sit for 10 minutes, then pat dry with paper towels to remove excess moisture.

  3. 3

    In a shallow dish, combine the sesame seeds, flour, 1/2 teaspoon salt, and ground black pepper. In another bowl, beat the eggs until smooth.

  4. 4

    Dip each eggplant steak into the beaten eggs, ensuring they are fully coated, then press them into the sesame seed mixture, coating both sides evenly.

  5. 5

    Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Cook the sesame-crusted eggplant steaks for 2-3 minutes on each side until golden brown. Transfer them to the prepared baking sheet and bake in the oven for 10-12 minutes, until tender.

  6. 6

    While the eggplant bakes, prepare the ginger scallion sauce. In a small bowl, mix the chopped scallions, minced ginger, soy sauce, rice vinegar, and sesame oil. Stir well and set aside.

  7. 7

    To make the crispy quinoa toasts, spread the cooked quinoa onto a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, and 1/4 teaspoon salt. Bake at 400°F (200°C) for 10 minutes, stirring halfway through, until crispy.

  8. 8

    To serve, plate the sesame-crusted eggplant steaks and drizzle generously with the ginger scallion sauce. Serve alongside the crispy quinoa toasts for a delightful crunch and added flavor.

  9. 9

    Optional: Pair with a fresh side salad, mashed sweet potatoes, or steamed rice to round out the meal.

Nutrition Information

Calories

320 calories

Protein

10g

Carbs

32g

Fat

18g

Frequently Asked Questions

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend or almond flour. Ensure that your soy sauce is also gluten-free, as traditional soy sauce contains wheat.

Q: What can I use instead of sesame seeds?

A: If you don’t have sesame seeds or prefer a different coating, you can use panko breadcrumbs, finely crushed nuts like almonds or pistachios, or even shredded coconut for a unique twist. Each substitution will bring a slightly different texture and flavor.

Q: How do I prevent the eggplant from becoming soggy?

A: Salting the eggplant slices and letting them sit for 10 minutes helps draw out excess moisture, which prevents sogginess. Make sure to pat the eggplant dry thoroughly before coating and cooking. Additionally, avoid overcrowding the skillet when frying, as this can trap steam and make the crust less crispy.

Q: Can I make the crispy quinoa without an oven?

A: Yes, you can toast the quinoa in a dry skillet on the stovetop over medium heat. Stir frequently to ensure even crisping, and add the olive oil and seasonings once the quinoa is lightly golden and crispy.

Q: How should I store leftovers?

A: Store leftover eggplant steaks and crispy quinoa in separate airtight containers in the refrigerator for up to 3 days. To reheat, bake the eggplant in a preheated oven at 375°F (190°C) for 8-10 minutes to maintain crispiness and re-crisp the quinoa in a dry skillet for a few minutes over medium heat.

Q: Can I make this dish vegan?

A: Yes, to make this dish vegan, replace the eggs with a plant-based alternative such as a flaxseed or chia seed egg (1 tablespoon of flaxseed or chia seeds mixed with 2.5 tablespoons of water per egg). Additionally, ensure that any other ingredients, such as soy sauce, are vegan-friendly.

Q: What are some serving variations for this dish?

A: This dish pairs well with a side of steamed jasmine rice, roasted vegetables, or a fresh cucumber salad for a lighter option. You can also add a drizzle of spicy sriracha or tahini sauce for extra flavor. For a more substantial meal, serve with mashed sweet potatoes or a hearty grain like farro or bulgur.

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