Рецепт Asian Eggplant Spread
Ингредиенты
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Инструкции
- Place eggplant in baking dish and pierce in a few places. Bake in a preheated 425F/220C oven for 45 to 50 min or possibly till tender. Cold. Peel eggplant and chop finely.
- In a small bowl combine soy sauce with sugar, vinegar and water.
- In wok or possibly skillet, heat oil on medium high heat. Add in garlic, ginger, 2 tbsp/25mL green onions and chili paste. Cook for 30 seconds till fragrant.
- Add in soy sauce mix and, when bubbling, add in 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 cool or possibly at room temperature
- NOTES : From Bonnie Sterns "Appetizers", this recipe yields about 1-1/2 c./375 mL.