Name: Strange Flavor Eggplant Spread
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Large eggplant - 1; Minced garlic - 1 tablespoon; Minced fresh ginger root - 1 tablespoon; Chopped green onions - ½ cup; Red pepper flakes - ¼ teaspoon; Soy sauce - 3 tablespoons; Brown sugar - 3 tablespoons; Rice vinegar - 1 teaspoon; Hot water - 1 tablespoon; Peanut oil - 2 tablespoons; Sesame oil - ½ teaspoon; French baguette, sliced into 1/4 inch rounds - 1

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Strange Flavor Eggplant Spread

1. Large eggplant - 1

2. Minced garlic - 1 tablespoon

3. Minced fresh ginger root - 1 tablespoon

4. Chopped green onions - ½ cup

5. Red pepper flakes - ¼ teaspoon

6. Soy sauce - 3 tablespoons

7. Brown sugar - 3 tablespoons

8. Rice vinegar - 1 teaspoon

9. Hot water - 1 tablespoon

10. Peanut oil - 2 tablespoons

11. Sesame oil - ½ teaspoon

12. French baguette, sliced into 1/4 inch rounds - 1

How to cook deliciously - Strange Flavor Eggplant Spread

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.