Strange Flavor Eggplant Spread

Directions

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.
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.
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.
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.

Share It

Reviews (13)

Your Rating:

26

ladychroe

Jan. 22, 2008

"LEAVE OUT THE BROWN SUGAR!! When I copied down the recipe, I forgot the brown sugar, and it came out wonderfully. The second time I made it, I did put in the brown sugar and did not like it as much. M..." See morey friends and husband didn't like it sweetened either. But without the sugar it is fabulous and chic! A really nice, flavorful, asian-inspired dip that will really impress everyone, even people who are not into eggplant."

9

LITTLECHILE

Jan. 15, 2007

"I didn't find this to have a strange taste at all! I liked it, it does seem to be missing something though..not sure what. Maybe the flavours need to meld a bit before serving...." See more"

7

Cody

Apr. 13, 2010

"Delish! I will probably cut down the sugar a little next time, but didn't find the sweetness offensive. I liked this a lot!..." See more"