- 2 tbsp sesame seeds
- 1 tbsp soy sauce
- 4 small aubergines
- vegetable oil
- - for deep frying
- sesame seeds to garnish
2 Serve them warm, with a rice dish - or chilled, with a salad meal.
3 In a small heavy pan shake the sesame seeds over a moderate heat, stirring and shaking the pan, for 4–5 minutes until golden.
4 Reserve ¼ tsp of the sesame seeds and transfer the rest to a mortar.
5 Crush them with the soy sauce.
6 Cut the aubergines in half lengthwise, and cut each half diagonally into thirds.
8 Dry on paper towels.
9 While the aubergine is still warm toss it with the sesame mixture.
10 Put on to a serving-dish and garnish with the reserved sesame seeds.