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Exotic Eggplant Dip With Sesame Crackers

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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables Stern1 1 Servings

INGREDIENTS

1 Eggplant, 1 1/2 lb/750 g 1
2 T Soy sauce 25 mL
2 T Brown sugar 25 mL
1 t Rice vinegar 5 mL
1 T Water 15 mL
1 T Vegetable oil 15 mL
4 Cloves garlic, finely
chopped 4
1 T Finely chopped fresh ginger
root 15 mL
4 Green onions, chopped 4
1/2 t Oriental chili paste 2 mL
1 t Oriental sesame oil 5 mL

INSTRUCTIONS

Place eggplant in baking dish and pierce in a few places. Bake in a
pre-heated 425F/220C oven for 45 to 50 minutes or until tender. Cool.
Peel egplant 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 (25 mL) 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.
Converted by MC_Buster.  NOTES : This spread has a mysterious, almost
addictive quality. It is  low in calories and tastes wonderful on
sesame crackers. This recipe  is from the "Appetizers" Cookbook and
makes approximately 1 1/2 cups  (375 mL).  Converted by MM_Buster
v2.0l.

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