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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Great party dip Ingredients:
1 eggplant (approx 1 pound) |
1 tablespoon minced ginger |
1 tablespoon minced garlic clove |
1/4 cup scallion, sliced |
1/2 teaspoon crushed red pepper flakes |
3 tablespoons soy sauce |
3 tablespoons brown sugar |
1 teaspoon rice vinegar |
1 tablespoon hot water |
1 tablespoon canola oil |
1/2 teaspoon sesame oil |
handful cilantro (to garnish) |
Directions:
1. Pierce eggplant with fork in several places. Bake at 475 until tender and somewhat collapsed (20-40 minutes).
2. Remove from oven and slash down the center. When cool enough to handle, remove flesh from skin and puree in food processor or blender.
3. In large frying pan, briefly saute ginger, garlic, scallions, and red pepper in canola oil.
4. Mix together soy sauce, brown sugar, rice vinegar, and hot water to make sauce.
5. Add sauce to ingredients in frying pan and bring to a gentle simmer.
6. Add eggplant, mix together, and heat through.
7. Remove from heat, add sesame oil, and mix thoroughly.
8. Garnish with cilantro and serve with pita chips or crostini.
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