Green Meal

Crispy Sesame Eggplant Steaks

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Crispy Sesame Eggplant Steaks

Lunch

Sides

Snacks

Crispy on the outside, buttery on the inside – these eggplant steaks are dipped in a savory batter, crusted with panko and sesame seeds, and pan-fried to golden perfection. Paired with a spicy dipping sauce, they're the ultimate indulgent plant-based snack or side.

👥

Serves

3 (as a side or snack)

⏱️

Time

35 min

☁️

CO2e

Eggplant’s = 0.12 kg CO₂e per kg

Let's cook it

Ingredients

For the eggplant:

1 large eggplant, cut into ½-inch thick rounds
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1 tsp salt (for sweating)
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For the batter:

¾ cup all-purpose flour
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½ cup plant-based milk
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1 tsp garlic powder
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½ tsp smoked paprika
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Pinch of salt & pepper
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For the coating:

1 cup panko breadcrumbs
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2 tbsp white sesame seeds
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2 tbsp black sesame seeds
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To cook:

3 tbsp neutral oil (e.g., canola or avocado)
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Optional dip:

Vegan sriracha mayo or spicy tahini sauce

For the eggplant:

1 large eggplant, cut into 1.5 cm thick rounds
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1 tsp salt (for sweating)
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For the batter:

90 g all-purpose flour
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120 ml plant-based milk
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1 tsp garlic powder
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½ tsp smoked paprika
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Salt & pepper to taste
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For the coating:

100 g panko breadcrumbs
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2 tbsp white sesame seeds
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2 tbsp black sesame seeds
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To cook:

3 tbsp neutral oil
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Optional dip:

Vegan sriracha mayo or spicy tahini sauce

🗒️ Ingredients

Steps

Prep eggplant: Salt both sides of the eggplant rounds and let them sit for 15 minutes. Pat dry with paper towels.
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Make the batter: In a bowl, whisk flour, plant milk, garlic powder, paprika, salt, and pepper into a smooth batter.
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Mix coating: In another bowl, combine panko with sesame seeds.
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Coat the eggplant: Dip each slice into the batter, then press into the panko-sesame mix until fully coated.
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Fry: Heat oil in a non-stick skillet over medium heat. Fry each slice for 2–3 minutes per side until golden and crispy. Transfer to a wire rack to drain.
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Serve: Serve hot with your favorite spicy dipping sauce.