Prepare the Eggplant:
Sprinkle the cubed eggplant with salt and let it sit for 10 minutes to release any bitterness. Then rinse and pat dry with paper towels.
Cook the Eggplant and Pepper:
Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the eggplant cubes and sauté for 8-10 minutes, until the eggplant becomes tender and golden.
Add the diced bell pepper and continue cooking for another 5 minutes until the pepper softens.
Prepare the Dressing:
In a small bowl, whisk together the vegetable oil, soy sauce, lemon juice, sesame seeds, black pepper, paprika, sugar, and minced garlic.
Combine:
Once the eggplant and pepper are cooked, transfer them to a serving dish. Pour the dressing over the top and mix well.
Garnish and Serve:
Garnish with freshly chopped parsley. Serve warm or at room temperature.
Serving Suggestions:
Serve as an appetizer or side dish with grilled meats or seafood.
Enjoy with a side of rice for a light meal.
Pair with crusty bread or pita for a more filling option.
Top with a dollop of yogurt or tahini for extra richness.
Serve as a topping for salads or bowls for added flavor.
Continued on next page
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