Ingredients

How to make it

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Preheat the oven to 425F (220C).

Cut the stem ends off the eggplants and prick well all over with a knife. Place on a baking sheet and roast for 30 to 45 minutes depending on size. Turn at least once while roasting. The eggplant is done when a fork sinks easily into the thickest part. It should be completely soft. Remove from the oven and when cool enough to handle, scrape the creamy pulp from the skin into the food processor. Pulse quickly just until the eggplant is pureed.

Combine the minced green onions, ginger, garlic, and Chile in a bowl.
Combine the brown sugar, lemon juice, vinegar, and tarmari in a small bowl and whisk to blend.

Place a large saute pan or wok over medium-high heat and swirl the canola oil around to coat the pan. Add the green onion mixture and saute until softened without. coloring, about 45 seconds. Add the sugar mixture and bring to a simmer, stirring rapidly. Reduce the heat and add the eggplant puree. Stir well to blend and heat through, 1 to 2 minutes, stirring con-stantly. Remove from the heat and stir in the sesame oil, tomatoes, and cilantro and fold to blend.

This may be served immediately, but it tastes better if made 1 or 2 days before and refrigerated. Bring it back to room temperature before serving. Garnish the top with the minced cilantro and sliced green onion and surround with the Pita Crisps.

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