A friend sent me a bunch of recipes she enjoys and I was looking for an excuse to make this eggplant spread. Having guests who were going to stay at my apartment for several nights, I prepared a few things in advance. This was a nice appetizer with some rice crackers or fresh made bread.
Roast eggplant. When cool, scrape the pulp off the skin and puree in a food processor. In a small bowl, stir together the remaining ingredients, except the sesame seed oil. Heat a wok with the sesame oil. When the oil is hot, add the sauce and stir a couple of times. Add the pureed eggplant and stir to blend. Yield: 1 cup. (The recipe I received was not cited so I don't know it's orgins).