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

1. Place eggplant in baking dish and pierce in a few places.
2. Bake in a preheated 425F/220C oven for 45 to 50 min or possibly till tender.
3. Cold.
4. Peel eggplant and chop finely.
5. In a small bowl combine soy sauce with sugar, vinegar and water.
6. In wok or possibly skillet, heat oil on medium high heat.
7. Add in garlic, ginger, 2 tbsp/25mL green onions and chili paste.
8. Cook for 30 seconds till fragrant.
9. Add in soy sauce mix and, when bubbling, add in eggplant.
10. Stir to combine well.
11. Heat thoroughly.
12. Remove from heat and stir in sesame oil.
13. Place in serving bowl and sprinkle with remaining green onions.
14. Serve cool or possibly at room temperature
15. 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)