14 Reviews of Sesame Eggplant (Aubergine)

From: Happy Harry #2

On Aug 4, 2005

I have made these twice now. The first time I followed exactly as written and found them good texture but rather bland. The second time I decided to try something other than mayo so I dipped them in egg whites instead. I put a hardy dash of hot sauce into the beaten egg whites. These turned out just as nice as the first time but with more flavor.

From: Anna101

On Dec 25, 2004

Terrific. I made it first for a Christmas potluck and got compliments from all sides. It is so easy to make and gives plain vegetables, not just eggplant, a nice twist in taste. I do use Italian bread crumbs instead of the saltine crumbs. You also only need very little mayo, just enough to make the crumbs stick. I also have used the same recipe since with zucchini, same result: tasty and makes anyone eat their veggies with joy

From: PinkCherryBlossom

On Mar 10, 2007

Wonderful! I used Panko crumbs as we don't get saltines over here. They were very easy to put together and cooked beautifully. I left the skins on for ease of handling and they cooked up fine. They were wonderfully crisp and the eggplant was soft and tasty. Very easy to make and very tasty too, thanks for sharing.

From: Virginia Chandler

On Nov 11, 2002

Easy, Quick and Delicious!!! I love eggplant and this is wonderful. I served this with Inez's Sausage Creole and substituted this for the rice and it was the perfect match, it made an excellent meal!!!!

From: Picholine

On Mar 4, 2003

Simply delicious! I broiled it a little in the beginning just to brown it a bit. And when I was eating it, it soaked up some of the salad dressing on my plate (a vinaigrette) and the tart flavor was the perfect accompaniment. I also coated some chicken in the batter and that turned out great as well. Thanks!

From: Astramom

On Oct 10, 2007

This was really excellent and so easy to make. I also used panko crumbs (find at Trader Joes) and it was perfect. A great way to enjoy eggplant.

From: sugarpea

On Feb 19, 2005

Very good. I think next time I would add some Italian seasoning and turn the heat up to 425 degrees.

From: NanaD

On Jan 17, 2005

These were very good. Didn't know whether to toast sesame seed and didn't. Next time I will for more sesame flavor.

From: riffraff

On May 31, 2004

Very easy and IMO perfection. We loved the crispness and the flavor that the sesame seeds gave the eggplant coating. Not greasy at all.

From: amid

On Apr 29, 2005

Really delicious! I used breadcrumbs rather than saltine crumbs, and added some garam marsala and cayenne pepper. Baking at 425 made the rounds very crispy and attractively browned. Excellent with tahini sauce spooned on top for a light veggie lunch.