Oriental Eggplant Spread

(1 vote)

1 large eggplant
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon rice vinegar
1 tablespoon water
2 tablespoons vegetable oil
4 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger root
4 green onions, chopped
1/2 teaspoon oriental chili paste
1 teaspoon oriental sesame oil

Place eggplant in baking dish and pierce in a few places. Bake in a preheated 425F/220C oven for 45 to 50 minutes or until tender. Cool. Peel eggplant and chop finely.

In a small bowl combine soy sauce with sugar, vinegar and water.

In wok or skillet, heat oil on medium high heat. Add garlic, ginger, 2 tbsp/25mL green onions and chili paste. Cook for 30 seconds until fragrant.

Add soy sauce mixture and, when bubbling, add 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 cold or at room temperature.



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