Strange Flavor Eggplant Recipe By Barbara Tropp From The China Moon Cookbook

STRANGE-FLAVOR EGGPLANT (RECIPE BY BARBARA TROPP FROM THE CHINA MOON COOKBOOK)

STRANGE-FLAVOR EGGPLANT (RECIPE BY BARBARA TROPP FROM THE CHINA MOON COOKBOOK) image

Number Of Ingredients 14

Ingredients

Eggplant:
1 to 1 1/2 pound eggplant
2 tablespoons vegetable oil
1/2 teaspoon toasted sesame oil
Aromatics:
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 cup finely chopped green onion
1/2 teaspoon crushed red chile flakes (or to taste)
Sauce:
3 tablespoon soy sauce
3 tablespoon packed brown sugar
1 teaspoon unseasoned rice vinegar
1 tablespoon hot water

Steps:

Preheat oven to 475°F. Remove the leaves from the eggplant and prick in several places. Bake, turning once, until fork-tender, 20 - 40 minutes. Remove eggplant from oven and slit lengthwise to speed cooling. While still warm, remove the stem end and peel, scraping off the pulp and reserving. Process the pulp in a food processor until nearly smooth. Combine aromatics in a small bowl. Combine sauce ingredients in a small bowl. In a large skillet over med-high heat, add oil and swirl to coat. Cook aromatics until fragrant, about 15 seconds. Add the sauce and simmer briefly (30 seconds?). Add eggplant puree to skillet and stir well to blend and heat through. Remove from heat, taste and adjust chile flakes, sugar or vinegar to achieve a well-balanced flavor. Stir in sesame oil. Refrigerate overnight to allow flavors to meld. Serve at room temperature.

STRANGE FLAVOR EGGPLANT

STRANGE FLAVOR EGGPLANT image

Categories Condiment/Spread Vegetable Appetizer Bake

Yield 2 cups

Number Of Ingredients 11

Ingredients

1 to 1 1/4 pounds large Western eggplant
Aromatics:
1 tbsp finely minced garlic
1 tbsp finely minced fresh ginger
1/4 cup thinly sliced green and white scallion rings
1/4 to 1/2 tsp dried red chili flakes
Sauce:
3 tbsp soy sauce
3 tbsp packed brown sugar
1 tsp unseasoned Japanese rice vinegar
1 tbsp hot water

Steps:

Preheat over to 475. Position rack in middle of oven. Prick eggplant well in several places with a fork. Bake on a baking sheet, turning once, until fork-tender, 20 to 40 minutes, depending on the size. Remove eggplant and slit it lengthwise to speed cooling. While still warm, remove tough stem egg and then peel, scraping off and retrieving any pulp. Cube the pulp, the process the pulp and any thick baking juices in a food processor or blender until nearly smooth (eggplant differs enormously in water content. Some will leach nothing when baked, others a tasteless water, while some ooze a tasty liquor. It is only the latter that should be used. Combine the aromatics in a small dish. Combine the sauce ingredients in a small bowl, stirring to dissolve the sugar. Heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 2 tbsp corn oil, swirl to glaze pan, reduce the heat to moderately high. When hot enough to foam a scallion ring, add the aromatics and stir fry until fragrant, about 15 seconds, adjusting the heat so they sizzle without scorching. Add the sauce ingredients and stir until simmering. Then add the eggplant, stir well to blend and heat through. Remove from heat, taste and adjust with a dash more chili flakes, brown sugar or vinegar. Stir in the sesame oil. Allow to cool, stirring occasionally. Refrigerate overnight, sealed airtight. Serve at room temperature, spooned onto the croutons and garnished with a sprinkling of scallion.

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