strange flavor eggplant spread

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• 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.
• 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.
• 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.
• 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.