Asian Eggplant Spread

About 1 lb eggplant
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
½ cup chopped green onions
¼ tsp red pepper flakes
3 tablespoons soy sauce
3 Tbsp brown sugar
1 tsp rice vinegar
1 Tbsp hot water
2 Tbsp peanut oil
½ tsp sesame oil

1. Preheat the oven to 450°.
2. Prick the eggplant several times with a fork and place on a baking sheet. Bake for 30 min., turning over once, until tender.
3. Remove from the oven, and slit open to cool.
4. While the eggplant is still warm, remove the stem end and peel. Scrape the flesh into the container of a blender or food processor. Process until smooth.
5. In a small dish, combine the garlic, ginger, green onions and red pepper flakes.
6. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
7. Heat a wok or large skillet over high heat.
8. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds.
9. Pour in the soy sauce mixture, and bring to a simmer.
10. Stir in the eggplant puree, cooking just until heated through.
11. Remove to a serving dish, and stir in the sesame oil.
12. Allow to cool and serve at room temperature as a spread for toasted baguette rounds or crackers.

Recipe from: China Moon Cookbook, by Barbara Tropp

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