| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Stern1 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Eggplant; (1 1/2 lb/750 g) 1 |
| 2 |
tb |
Soy sauce 25 mL |
| 2 |
tb |
Brown sugar 25 mL |
| 1 |
ts |
Rice vinegar 5 mL |
| 1 |
tb |
Water 15 mL |
| 1 |
tb |
Vegetable oil 15 mL |
| 4 |
|
Cloves garlic; finely chopped 4 |
| 1 |
tb |
Finely chopped fresh ginger root 15 mL |
| 4 |
|
Green onions; chopped 4 |
| 1/2 |
ts |
Oriental chili paste 2 mL |
| 1 |
ts |
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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