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Strange Flavor Eggplant Spread

Prep Time:

15 mins

Cook Time:

Serves:

6 Servings

Level:

About the Recipe

Ingredients

  • 1 large eggplant

  • 1 tablespoon minced garlic

  • 1 tablespoon minced fresh ginger root

  • ½ cup chopped green onions

  • ¼ teaspoon red pepper flakes

  • 3 tablespoons soy sauce

  • 3 tablespoons brown sugar

  • 1 teaspoon rice vinegar

  • 1 tablespoon hot water

  • 2 tablespoons peanut oil

  • ½ teaspoon sesame oil

  • 1 French baguette, sliced into 1/4 inch rounds

Preparation

Step 1


Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.


Step 2


While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.


Step 3


In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.


Step 4


Heat a wok over high heat until hot enough to evaporate a drop of water. 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. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.






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