Stir-Fried Eggplant and Pear

This sweet and spicy side dish tastes great on couscous with some falafel balls on the side.

Stir-Fried Eggplant and Pear

Serving Size: 4


  • 2 tablespoons sesame seeds, toasted
  • 1 eggplant, cubed
  • 4 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon taco seasonings
  • 1 teaspoon cumin
  • 2 conference pears, peeled and cubed
  • 1 organic lime or lemon,  zest and juice
  • salt and pepper to taste

Stir-Fried Eggplant and Pear


  1. Lightly toast the sesame seeds in a dry frying pan. When toasted, remove from the pan and set aside until needed.
  2. Heat the olive oil in a frying pan or wok.
  3. Wash and cube the eggplant.
  4. Place the cubed eggplant in the pan and stir-fry until soft.
  5. Add the seasonings and mix well. If the mixture is too dry to continue frying, add a small splash of water, enough so that the eggplant does not stick to the pan.
  6. Peel and core the pears and cut into cubes the same size as the eggplant.
  7. Add the pears to the eggplant and carefully mix together.
  8. Zest the lime or lemon, and squeeze over the eggplant mixture.
  9. Sprinkle the sesame seeds and zest on top and serve.

3 responses to “Stir-Fried Eggplant and Pear”

  1. Manu says:

    wow this looks delicious! happy valentines day!!

  2. Bobbiejean says:

    How important are the sesame seeds?
    and it’s ok to leave the skin on the eggplant? I heard it was bitter.

  3. Chris says:

    Thank you for your questions. The sesame seeds are a decoration or garnish that also add a bit of flavor and crunch. But, if you are allergic or don’t like them they can be skipped.
    We don’t find the taste of the eggplant skin bitter, especially in a meal like this with so many other flavors, it is not noticeable. We really enjoyed the meal and hope you will also

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