Fried eggplant with pesto sauce and orange mayonnaise

Ingredients:

Fried eggplant

• Eggplant weighing 680 g, cut into 2.5 cm cubes.
• 2 tablespoons of vegetable oil

Pesto sauce with cilantro and sesame seeds

• 2 cloves garlic, crushed with a knife and peeled
• 2 cups of cilantro leaves
• 2 tablespoons lemon juice
• 2 tbsp. sesame oil
• 2 tablespoons toasted sesame seeds
• 1/2 cup olive oil

Orange mayonnaise with Sriracha sauce

• 2 tbsp. mayonnaise
• 1 tsp. sriracha sauce
• 1 teaspoon orange juice
• 1 teaspoon soy sauce
• 2 tablespoons canola oil or vegetable oil

Topping

• 2 tbsp. pine nuts, toasted
• 2 tbsp cilantro leaves
• 1 teaspoon toasted sesame seeds
• Mix ingredients in a bowl and refrigerate for 1 hour.

Preparation:

1. Roasting eggplant: Position the oven rack in the center and preheat the oven to 220°C.
   
   In a large bowl, toss the eggplant with oil. Season with salt and pepper. Place on a baking sheet and cook, stirring occasionally, until soft and lightly browned, about 15 minutes. Let cool completely (eggplants can be covered and stored at room temperature for up to 4 hours).
2. Making pesto saucePuree the garlic in a food processor. Add the cilantro, lemon juice, sesame oil, and sesame seeds until smooth. With the processor running, pour olive oil through the feed tube to create a smooth sauce. Season with salt and pepper to taste. (The pesto can be tightly sealed and stored at room temperature for up to 4 hours.)
3. Stir-fried eggplantHeat a large wok or heavy-bottomed skillet over high heat. Add oil and swirl the pan to coat the sides. Add the eggplant, arranging it in a single layer. Cook over high heat until the bottom is browned, about 1 minute. Then fry in hot oil, stirring constantly, for about 1 more minute. Remove the pan from the heat.
4. Add 3 tablespoons of pesto sauce, pine nuts, cilantro, and sesame seeds. Transfer to a serving bowl, top with orange mayonnaise, and serve hot with the pesto sauce (the remaining pesto sauce is great over regular steamed rice or as a flavorful salad dressing).
   
   Note
   
   To toast sesame or pine nuts, heat a small frying pan over medium heat. Add the seeds and toast for about 1 minute, or a little longer for nuts, stirring occasionally. Transfer to a serving dish and let cool..