Strange Flavor Eggplant Spread

Name: Strange Flavor Eggplant Spread
Ingredients: 1 large eggplant; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger root; 1/2 cup chopped green onions; 1/4 teaspoon red pepper flakes; 3 tablespoons soy sauce; 3 tablespoons brown sugar; 1 teaspoon rice vinegar; 1 tablespoon hot water; 2 tablespoons peanut oil; 1/2 teaspoon sesame oil; 1 French baguette, sliced into 1/4 inch rounds

12 ingredients

4 steps

Ingredients

1 large eggplant
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1/2 cup chopped green onions
1/4 teaspoon red pepper flakes
3 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon rice vinegar
1 tablespoon hot water
2 tablespoons peanut oil
1/2 teaspoon sesame oil
1 French baguette, sliced into 1/4 inch rounds

Directions

1

Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
2

While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
3

In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
4

Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.