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| Spicy Asian Eggplant |
| Created by Barbara Tropp, chef and former owner of China Moon Café in San Francisco, this delicious spread combines eggplant with Asian flavors, including soy sauce, ginger, sesame oil, and chile flakes. Adjust the level of spice by adding more or fewer chile flakes. Spread on small toasts and garnish with sliced scallions. |
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| Base SKU: |
1754 |
| Cuisine: |
Asian |
| Prep Time: |
20 Minutes |
| Cooking Time: |
45 Minutes |
| Yield: |
2 Cups |
| Source: |
Chef Chef Barbara Tropp, former chef/owner China Moon Café |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Bake eggplant in the middle of a preheated 475; F oven until it gives easily when pressed, 20-40 minutes depending on size. For even cooking, turn it over midway through baking. Remove to a plate and slit lengthwise to cool. |
| 2. |
Discard the peel. Cut the flesh into cubes and pur;e in a food processor along with any baking juices. Combine aromatics (garlic, ginger, scallion rings, and chile flakes) in a dish. Combine soy sauce, sugar, rice vinegar, and hot water in a bowl. |
| 3. |
Heat a wok or heavy skillet over high heat until a bead of water evaporates on contact. Reduce heat to medium, then add peanut oil; swirl to glaze the pan. When oil is hot, add aromatic herbs. Stir gently until fully fragrant, about 30 seconds, adding more oil if needed. Stir together bowl of liquids; add to pan; stir to blend. Bring mixture to a simmer. Scrape eggplant into pan; stir well to combine. |
| 4. |
Remove from heat. Stir in sesame oil. |
| 5. |
Serve hot, tepid, or at room temperature, garnished with a sprinkling of scallion. Leftovers keep nicely in the refrigerator for up to a week. |
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