Say goodbye to baba ghanouj. SESAME FLAVORED EGGPLANT is the eggplant dip that will rock your recipe world. Serve this spicy-sweet spread either warm, at room temperature or chilled, with homemade pita bread crisps.
SESAME FLAVORED EGGPLANT
1 1/2 pounds eggplant (about 2 medium)
3 tbsp. vegetable oil
3 cloves garlic, finely minced
3 scallions all parts trimmed and minced
1/4 tsp. dried red pepper flakes
3 1/2 tbsp. light brown sugar
1 tbsp. rice wine vinegar
3 1/2 tbsp. light soy sauce
1 tbsp. fresh lemon juice
2 tsp. sesame oil
Preheat oven to 400°F. Place the whole eggplants on a foil lined baking pan and prick in several places with a fork to allow steam to escape. Coat the eggplants with l tablespoon of the vegetable oil.
Roast, turning once halfway through cooking, until the pulp is quite soft, 30 to 40 minutes. Let stand until cool enough to handle.
Cut off the stems and holding the eggplant over a bowl peel the skin from the eggplants. Place the pulp in a food processor and process until smooth. Set aside.
Heat the remaining 2 tablespoons vegetable oil in a medium-sized skillet over medium-high heat. Add the garlic, ginger, scallions, and red pepper flakes; quickly cook, stirring constantly for 1 minute.
Whisk together the soy sauce, brown sugar, and vinegar just until the sugar is dissolved. Add at once to the skillet and bring to a boil.
Stir in the pureed eggplant and simmer for 3 minutes.
Remove from the heat and stir in the lemon juice and the sesame oil. Transfer to a serving bowl and serve accompanied by pita crisps.
| SPICY SESAME FLAVORED EGGPLANT APPETIZER | Print |
- 1½ pounds eggplant (about 2 medium)
- 3 tbsp. vegetable oil
- 3 cloves garlic, finely minced
- 3 scallions all parts trimmed and minced
- ¼ tsp. dried red pepper flakes
- 3½ tbsp. light brown sugar
- 1 tbsp. rice wine vinegar
- 3½ tbsp. light soy sauce
- 1 tbsp. fresh lemon juice
- 2 tsp. sesame oil
- Preheat oven to 400°F. Place the whole eggplants on a foil lined baking pan and prick in several places with a fork to allow steam to escape. Coat the eggplants with l tablespoon of the vegetable oil.
- Roast, turning once halfway through cooking, until the pulp is quite soft, 30 to 40 minutes. Let stand until cool enough to handle.
- Cut off the stems and holding the eggplant over a bowl peel the skin from the eggplants. Place the pulp in a food processor and process until smooth. Set aside.
- Heat the remaining 2 tablespoons vegetable oil in a medium-sized skillet over medium-high heat. Add the garlic, ginger, scallions, and red pepper flakes; quickly cook, stirring constantly for 1 minute.
- Whisk together the soy sauce, brown sugar, and vinegar just until the sugar is dissolved. Add at once to the skillet and bring to a boil.
- Stir in the pureed eggplant and simmer for 3 minutes.
- Remove from the heat and stir in the lemon juice and the sesame oil. Transfer to a serving bowl and serve accompanied by pita crisps.
Hey madame bf what about typos in the recipe for spicey eggplant starter. Can t wait to try it after I understand the culinary gymnastics heretofore described. Cheers. Your doc Collis Wilson
Thirty lashes with a wet noodle to my rock climbing proof-reader and editor! Recipe corrected. P.S. If there is any left over this spicy little number keeps well for a couple of days in the refrigerator. Virginia