An Eggplant spread used by China Moon Cafe. Delicious!! A smooth roasted eggplant spread flavored with garlic, ginger, sesame oil and green onion. Spread on crusty bread.
Original recipe makes 6 servings
Ingredients
1 large eggplant
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1/2 cup chopped green onions
1/4 teaspoon red pepper flakes
3 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon rice vinegar
1 tablespoon hot water
2 tablespoons peanut oil
1/2 teaspoon sesame oil
1 French baguette, sliced into 1/4 inch rounds
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PREP
15 mins
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COOK
35 mins
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READY IN
50 mins
Directions
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 316 kcal
Carbohydrates: 55.7 g
Cholesterol: 0 mg
Fat: 6.5 g
Fiber: 4.8 g
Protein: 10.5 g
Sodium: 948 mg