Asian Eggplant Spread Recipe
- 1 lrg Eggplant, (1-1/2 lb/750 g) 1
- 2 Tbsp. Soy sauce 25 mL
- 2 Tbsp. Brown sugar 25 mL
- 1 tsp Rice vinegar 5 mL
- 1 Tbsp. Water 15 mL
- 2 Tbsp. Vegetable oil 25 mL
- 4 x Cloves garlic, finely minced 4
- 1 Tbsp. Finely minced fresh ginger root 15 mL
- 4 x Green onions, minced 4
- 1/2 tsp Oriental chili paste 2 mL
- 1 tsp Oriental sesame oil 5 mL
- Place eggplant in baking dish and pierce in a few places.
- Bake in a preheated 425F/220C oven for 45 to 50 min or possibly till tender.
- Cold.
- Peel eggplant and chop finely.
- In a small bowl combine soy sauce with sugar, vinegar and water.
- In wok or possibly skillet, heat oil on medium high heat.
- Add in garlic, ginger, 2 tbsp/25mL green onions and chili paste.
- Cook for 30 seconds till fragrant.
- Add in soy sauce mix and, when bubbling, add in eggplant.
- Stir to combine well.
- Heat thoroughly.
- Remove from heat and stir in sesame oil.
- Place in serving bowl and sprinkle with remaining green onions.
- Serve cool or possibly at room temperature
- NOTES : From Bonnie Sterns "Appetizers", this recipe yields about 1-1/2 c./375 mL.
eggplant, soy sauce, brown sugar, vinegar, water, vegetable oil, garlic, fresh ginger root, green onions, chili paste, sesame oil
Taken from cookeatshare.com/recipes/asian-eggplant-spread-70297 (may not work)