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Strange Flavor Eggplant Spread
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Prep Time:
15 minutes
15 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
50 minutes
50 minutes
Roasted eggplant spread with garlic, ginger, sesame oil, and green onion served on crusty bread.
Ingredients:
- 1 large eggplant
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 0.5 cup chopped green onions
- 0.25 teaspoon red pepper flakes
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 teaspoon rice vinegar
- 1 tablespoon hot water
- 2 tablespoons peanut oil
- 0.5 teaspoon sesame oil
- 1 French baguette, sliced into 1/4 inch rounds
Instructions:
- Preheat the oven to 450°F (220°C). Pierce the eggplant with a fork, remove the leaves, and place it on a baking sheet. Bake for 30 minutes, turning halfway through, until tender. Let cool slightly before slicing open.
- After gently warming the eggplant, discard the stem end and peel the skin. Cut into chunks and blend in a blender or food processor until smooth.
- Mix the garlic, ginger, green onions, and red pepper flakes in one dish. Combine soy sauce, brown sugar, rice vinegar, and hot water in another dish.
- Preheat wok over high heat until a drop of water evaporates. Add peanut oil, coat the wok, then add the garlic mixture. Stir-fry for 15 seconds. Pour in the soy sauce mixture and simmer. Add eggplant puree and heat through. Transfer to a dish, stir in sesame oil, cool, and serve at room temperature as a bread spread.