Yield: 1 servings
|1 large||Eggplant; (1-1/2 lb/750 g) 1|
|2 tablespoons||Soy sauce 25 mL|
|2 tablespoons||Brown sugar 25 mL|
|1 teaspoon||Rice vinegar 5 mL|
|1 tablespoon||Water 15 mL|
|2 tablespoons||Vegetable oil 25 mL|
|4||Cloves garlic; finely chopped 4|
|1 tablespoon||Finely chopped fresh ginger root 15 mL|
|4||Green onions; chopped 4|
|½ teaspoon||Oriental chili paste 2 mL|
|1 teaspoon||Oriental sesame oil 5 mL|
Place eggplant in baking dish and pierce in a few places. Bake in a preheated 425F/220C oven for 45 to 50 minutes or until tender. Cool. Peel eggplant and chop finely.
In a small bowl combine soy sauce with sugar, vinegar and water.
In wok or skillet, heat oil on medium high heat. Add garlic, ginger, 2 tbsp/25mL green onions and chili paste. Cook for 30 seconds until fragrant.
Add soy sauce mixture and, when bubbling, add eggplant. Stir to combine well. Heat thoroughly.
Remove from heat and stir in sesame oil. Place in serving bowl and sprinkle with remaining green onions. Serve cold or at room temperature Converted by MC_Buster.
NOTES : From Bonnie Sterns "Appetizers", this recipe yields about 1-½ cups/375 mL.
Converted by MM_Buster v2.0l.