Chinese Eggplant Dip
From cuzpat 13 years agoIngredients
- 4 medium eggplant shopping list
- 2 tablespoons vegetable oil shopping list
- 4 teaspoons sesame oil shopping list
- 6 cloves garlic, minced shopping list
- 4 tablespoons chopped fresh ginger shopping list
- 6 scallions, trimmed and minced shopping list
- 1/2 teaspoon dried red-pepper flakes shopping list
- 7 tablespoons soy sauce shopping list
- 3 tablespoons light brown sugar shopping list
- 2 tablespoons rice-wine vinegar shopping list
- 2 tablespoons lemon juice shopping list
- 4 tablespoons chopped cilantro shopping list
How to make it
- 1.
- Preheat the oven to 425 degrees.
- 2.
- Place the eggplant on a baking sheet, and prick them in several places with a fork to allow steam to escape. Pour 1 tablespoon of the vegetable oil into your hands, and rub the eggplant. Roast them until soft, for 30 to 40 minutes, turning once halfway through the cooking. Remove from the oven, and set aside until the eggplant are cool enough to handle.
- 3.
- When cool, cut off the stems, and peel the eggplant. Place the pulp in a food processor, and process until smooth. Set aside.
- 4.
- Heat the remaining vegetable oil, along with the sesame oil, in a skillet over medium-high heat. Add the garlic, ginger, scallions and red-pepper flakes; cook quickly, stirring constantly, for 1 minute.
- 5.
- In a small bowl, whisk together the soy sauce, brown sugar and vinegar. Add to the skillet, and bring to a boil. Stir in the eggplant, and simmer for 3 minutes. Remove from the heat, and stir in the lemon juice and cilantro. Serve warm, at room temperature or chilled.
- make about 5 cups
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