Strange Flavor Eggplant Recipes

STRANGE FLAVOR EGGPLANT SPREAD

Strange Flavor Eggplant Spread image

An eggplant spread used by China Moon Cafe. Delicious!! A smooth roasted eggplant spread flavored with garlic, ginger, sesame oil and green onion. Spread on crusty bread.

Provided by LAURA NASON

Categories Appetizers and Snacks Spicy

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

1 large eggplant
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
½ cup chopped green onions
¼ teaspoon red pepper flakes
3 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon rice vinegar
1 tablespoon hot water
2 tablespoons peanut oil
½ teaspoon sesame oil
1 French baguette, sliced into 1/4 inch rounds

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 316.3 calories, Carbohydrate 55.7 g, Fat 6.5 g, Fiber 4.8 g, Protein 10.5 g, SaturatedFat 1.2 g, Sodium 948.1 mg, Sugar 10.7 g

STRANGE FLAVOR EGGPLANT

Strange Flavor Eggplant image

Make and share this Strange Flavor Eggplant recipe from Food.com.

Provided by fredjo

Categories Vegetable

Time 50m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 eggplant (approx 1 pound)
1 tablespoon minced ginger
1 tablespoon minced garlic clove
1/4 cup scallion, sliced
1/2 teaspoon crushed red pepper flakes
3 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon rice vinegar
1 tablespoon hot water
1 tablespoon canola oil
1/2 teaspoon sesame oil
handful cilantro (to garnish)

Steps:

Pierce eggplant with fork in several places. Bake at 475 until tender and somewhat collapsed (20-40 minutes).
Remove from oven and slash down the center. When cool enough to handle, remove flesh from skin and puree in food processor or blender.
In large frying pan, briefly saute ginger, garlic, scallions, and red pepper in canola oil.
Mix together soy sauce, brown sugar, rice vinegar, and hot water to make sauce.
Add sauce to ingredients in frying pan and bring to a gentle simmer.
Add eggplant, mix together, and heat through.
Remove from heat, add sesame oil, and mix thoroughly.
Garnish with cilantro and serve with pita chips or crostini.

Nutrition Facts : Calories 78.1, Fat 2.9, SaturatedFat 0.2, Sodium 508.1, Carbohydrate 12.6, Fiber 2.8, Sugar 8.7, Protein 1.9

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