INGREDIENTS
1 2-2½ pounds eggplant
½ cup thinly sliced scallion rings (about 2 large or 3-4 small scallions)
2 tablespoons Gourmet Garden™ Garlic Paste
2 tablespoons Gourmet Garden™ Ginger Paste
½ teaspoon crushed red pepper (hot pepper flakes)
1 tablespoon dark sesame oil
1 tablespoon unseasoned rice wine vinegar
3 tablespoons soy sauce
3 tablespoons brown sugar
1 additional scallion, thinly sliced (optional)
DIRECTIONS
- Preheat your oven to 450˚. While the oven is heating, place the eggplant on a aluminum foil-lined rimmed baking sheet. Prick the eggplant alot with a fork, then place in the oven.
- Roast/bake the eggplant for 1 hour, then remove from the oven to cool. The eggplant will be wrinkled.
- Peel the outer skin of the eggplant from the fruit using your fingers (a). Make sure that you peel just the purple skin...if some of the pulp is attached to the skin, scrape away the fruit with a knife. You will be left with a eggplant most likely intact (b).
- Cut the eggplant into chunks & place in a food processor. If you have a thick liquid associated with the eggplant, this is known as the "liquor"...add this as well to the food processor. Process until smooth.
- Thinly slice the scallions...both the green & white parts.
- In a wok, add the sliced scallions, garlic & ginger pastes, & hot pepper flakes.
- Add the sesame oil, vinegar, soy sauce & brown sugar.
- Over medium-high heat, stir-fry the wok ingredients just until the scallions soften slightly. Reduce the heat to medium-low.
- Add the puréed eggplant to the wok. Stir-fry until well-combined. Transfer the Strange Flavor Eggplant to a bowl.
- Either serve at room temperature or refrigerate overnight to allow the flavors to meld. Garnish the Strange Flavor Eggplant with additional thinly sliced scallions, if desired. Serve with rice crackers, cucumber slices, crispy wontons, even potato chips!
Source : Entertaining Is Easy
Share It To Your Friends!
Loading...
