Sesame Aubergine |
Favourites 16
Total Time: 1 Hour
Serves 2-4


  • 1 aubergine
  • 1 tbsp of Chinese five-spice
  • 3 tbsp of light soy sauce
  • 75g of sesame seeds
  • 200ml of mirin
  • 100ml of tonkatsu sauce
To garnish:
  • 2 spring onions, finely sliced
  • 100g of pomegranate seeds
  • 2 tbsp of sesame seeds


  1. Cut the aubergine into long 1cm thick strips and season with Chinese five-spice. Fry in a dry frying pan until completely soft and cooked through, five to ten minutes. Let the strips cool and cut into 5cm long pieces.
  2. Add the light soy, two tbsp tonkatsu sauce and a pinch of salt. Toss together and leave for 30 mins. Remove any excess liquid that comes from the aubergine.
  3. Mix the sesame paste/powder with the mirin and tonkatsu sauce, season to taste. If a little too thick, add a dash of water to loosen.
  4. To serve, lay the aubergine on a plate and drizzle with the sesame sauce. Sprinkle with the spring onion slices, pomegranate and sesame seeds.

Recipe courtesy of Frank Yeung from Mr Bao & Daddy Bao

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