{"id":1075,"date":"2011-12-10T03:12:06","date_gmt":"2011-12-10T03:12:06","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=1075"},"modified":"2013-04-18T16:40:55","modified_gmt":"2013-04-18T16:40:55","slug":"spicy-sesame-flavored-eggplant-appetizer","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=1075","title":{"rendered":"SPICY SESAME FLAVORED EGGPLANT APPETIZER"},"content":{"rendered":"<div class=\"pf-content\"><p>Say goodbye to baba ghanouj.\u00a0\u00a0 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.<\/p>\n<p><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/12\/IMG_0008-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"IMG_0008-1\" alt=\"\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/12\/IMG_0008-1.jpg\" width=\"560\" height=\"420\" \/><\/a><\/p>\n<p>SESAME FLAVORED EGGPLANT<\/p>\n<p>1 1\/2 pounds eggplant (about 2 medium)<\/p>\n<p>3 tbsp. vegetable oil<\/p>\n<p>3 cloves garlic, finely minced<\/p>\n<p>3 scallions all parts trimmed and minced<\/p>\n<p>1\/4 tsp. dried red pepper flakes<\/p>\n<p>3 1\/2 tbsp. light brown sugar<\/p>\n<p>1 tbsp. rice wine vinegar<\/p>\n<p>3 1\/2 tbsp. light soy sauce<\/p>\n<p>1 tbsp. fresh lemon juice<\/p>\n<p>2 tsp. sesame oil<\/p>\n<p>Preheat oven to 400\u00b0F.\u00a0 Place the whole eggplants on a foil lined baking pan and prick in several places with a fork to allow steam to escape.\u00a0 Coat the eggplants with l tablespoon of the vegetable oil.<br \/>\nRoast, turning once halfway through cooking, until the pulp is quite soft, 30 to 40 minutes.\u00a0 Let stand until cool enough to handle.<\/p>\n<p><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/12\/IMG_0001.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"IMG_0001\" alt=\"\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/12\/IMG_0001.jpg\" width=\"480\" height=\"360\" \/><\/a><\/p>\n<p>Cut off the stems and holding the eggplant over a bowl peel the skin from the eggplants.\u00a0 Place the pulp in a food processor and process until smooth.\u00a0 Set aside.<\/p>\n<p><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/12\/IMG_0007.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"IMG_0007\" alt=\"\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/12\/IMG_0007.jpg\" width=\"480\" height=\"360\" \/><\/a><\/p>\n<p>Heat the remaining 2 tablespoons vegetable oil in a medium-sized skillet over medium-high heat.\u00a0 Add the garlic, ginger, scallions, and red pepper flakes;\u00a0 quickly cook, stirring constantly for 1 minute.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/12\/IMG_0009.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"IMG_0009\" alt=\"\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/12\/IMG_0009.jpg\" width=\"480\" height=\"360\" \/><\/a><\/p>\n<p>Whisk together the soy sauce, brown sugar, and vinegar just until the sugar is dissolved.\u00a0 Add at once to the skillet and bring to a boil.<\/p>\n<p><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/12\/IMG_0010.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"IMG_0010\" alt=\"\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/12\/IMG_0010.jpg\" width=\"480\" height=\"360\" \/><\/a><\/p>\n<p>Stir in the pureed eggplant and simmer for 3 minutes.<\/p>\n<p><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/12\/IMG_0011.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"IMG_0011\" alt=\"\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/12\/IMG_0011.jpg\" width=\"480\" height=\"360\" \/><\/a><\/p>\n<p>Remove from the heat and stir in the lemon juice and the sesame oil.\u00a0 Transfer to a serving bowl and serve accompanied by pita crisps.<\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/12\/IMG_0008-1.jpg\" \/>\n<div class=\"item ERName\">SPICY SESAME FLAVORED EGGPLANT APPETIZER<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Mrs Butterfingers<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT40M\">40 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT8M\">8 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT48M\">48 mins<\/time><\/div>\n<div class=\"ERSummary summary\">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.<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 1\/2 pounds eggplant (about 2 medium)<\/li>\n<li class=\"ingredient\">3 tbsp. vegetable oil<\/li>\n<li class=\"ingredient\">3 cloves garlic, finely minced<\/li>\n<li class=\"ingredient\">3 scallions all parts trimmed and minced<\/li>\n<li class=\"ingredient\">1\/4 tsp. dried red pepper flakes<\/li>\n<li class=\"ingredient\">3 1\/2 tbsp. light brown sugar<\/li>\n<li class=\"ingredient\">1 tbsp. rice wine vinegar<\/li>\n<li class=\"ingredient\">3 1\/2 tbsp. light soy sauce<\/li>\n<li class=\"ingredient\">1 tbsp. fresh lemon juice<\/li>\n<li class=\"ingredient\">2 tsp. sesame oil<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat oven to 400\u00b0F. 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.<\/li>\n<li class=\"instruction\">Roast, turning once halfway through cooking, until the pulp is quite soft, 30 to 40 minutes. Let stand until cool enough to handle.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Stir in the pureed eggplant and simmer for 3 minutes.<\/li>\n<li class=\"instruction\">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.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1230<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<\/div><div class=\"simple_likebuttons_container_small\">\r\n      <div class=\"simple_likebuttons_facebook\">\r\n        <div id=\"fb-root\"><\/div>\r\n        <script>(function(d, s, id) {\r\n          var js, fjs = d.getElementsByTagName(s)[0];\r\n          if (d.getElementById(id)) {return;}\r\n          js = d.createElement(s); js.id = id;\r\n          js.src = \"\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\";\r\n          fjs.parentNode.insertBefore(js, fjs);\r\n        }(document, \"script\", \"facebook-jssdk\"));<\/script>\r\n        <div class=\"fb-like\" data-href=\"http:\/\/mrsbutterfingers.com\/?p=1075\" data-send=\"false\" data-layout=\"button_count\" data-show-faces=\"false\" data-width=\"90\"><\/div>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_twitter simple_likebuttons_twitter_s\">\r\n        <a href=\"https:\/\/twitter.com\/share\" class=\"twitter-share-button\" data-count=\"none\" data-url=\"http:\/\/mrsbutterfingers.com\/?p=1075\" data-lang=\"en\">Tweet<\/a>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_googleplus\">\r\n        <g:plusone size=\"medium\" count=\"false\" href=\"http:\/\/mrsbutterfingers.com\/?p=1075\"><\/g:plusone>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_linkedin simple_likebuttons_linkedin_s\">\r\n        <script type=\"IN\/Share\" data-url=\"http:\/\/mrsbutterfingers.com\/?p=1075\" data-counter=\"right\"><\/script>\r\n      <\/div>\r\n    \r\n      <div class=\"simple_likebuttons_xing simple_likebuttons_xing_s\">\r\n        <script data-url=\"http:\/\/mrsbutterfingers.com\/?p=1075\" data-lang=\"de\" data-counter=\"right\" type=\"XING\/Share\"><\/script>\r\n        <script>\r\n          ;(function(d, s) {\r\n            var x = d.createElement(s),\r\n              s = d.getElementsByTagName(s)[0];\r\n            x.src ='https:\/\/www.xing-share.com\/js\/external\/share.js';\r\n            s.parentNode.insertBefore(x, s);\r\n          })(document, 'script');\r\n        <\/script>\r\n      <\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Say goodbye to baba ghanouj.\u00a0\u00a0 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 &hellip; <a href=\"http:\/\/mrsbutterfingers.com\/?p=1075\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[760,765,766,764,254],"class_list":["post-1075","post","type-post","status-publish","format-gallery","hentry","category-appetizers-and-starters","tag-baba-ghanouj","tag-egg-plant","tag-eggplant-spread","tag-pita-crisps","tag-sesame-oil","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/1075","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1075"}],"version-history":[{"count":13,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/1075\/revisions"}],"predecessor-version":[{"id":1354,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/1075\/revisions\/1354"}],"wp:attachment":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1075"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}