Sunday, May 17, 2009

Tassajara China Moon Eggplant Spread

These Asian flavours make a delicious spread. The sesame oil and brown sugar add dept and sweetness, while freshly grated ginger and dried chili pepper gives the spread a refreshing spiciness. Best if used within a few days.

1 large eggplant, roasted
1 tbsp minced garlic
1/3 cup sliced green onions
1 tbsp minced ginger
2 tbsp minced cilantro
1/2 tsp dried chili flakes
1 tbsp soy sauce
1 tbsp brown sugar
1/2 tbsp rice vinegar or mirin
1 tbsp hot water
1 tbsp toasted sesame oil

Roast eggplant. When the eggplant is cool, scrape pulp off skin and puree in a food processor. Stir together the remaining ingredients except sesame oil. Heat a wok with the sesame oil. When the oil is hot, add the sauce and stir a couple of times. Add the puréed eggplant and stir to blend.

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