Asian Eggplant Caviar with Garlic Croutons
1 pound eggplant, asian or globe
Prick eggplant several times with the tines of a fork, place on a cookie sheet and roast in the oven until tender. When cool enough to handle remove the stem end and peel off the skin. Globe eggplant needs to be drained in a colander to remove the bitter juices. Chop the eggplant in a food processor or, better yet, coarsely chop it with a knife or cleaver. Stir in the remaining ingredients (except for the cilantro) and chill several hours or overnight. Sprinkle the cilantro and garlic croutons on top before serving.
2 green onions, minced
1 clove garlic, minced
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 tablespoon toasted sesame oil
1/8 teaspoon chili flakes
1/2 teaspoon salt
2 tablespoons chopped cilantro
Makes 8 servings.
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