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Wednesday, June 24, 2009

eggplant spread

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.

Eggplant Spread
1 large eggplant, roasted
1 T. garlic, minced
1/3 c. green onions, sliced
1 T. ginger, minced
2 T. cilantro, minced
1/2 t. hot chili oil (or dried chili flakes)
1 T. soy sauce
1 T. brown sugar
1/2 T. rice vinegar
1 T. water
1 T. toasted sesame oil

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).
Posted by designSMITH at Wednesday, June 24, 2009
Labels: appetizer, eggplant, food, recipe

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