eggplant spread

  • Currently 4/5
just like mom makes them but this one adds the final step of cooking the mixture together, infusing the flavors into the eggplant. also added the toasted sesame seeds for an extra nutty flavor.
1 (1-1/2 lb) eggplant
3 tbsp soy sauce
2 tbsp brown sugar
2 tsp rice vinegar
1 tbsp water
2 tbsp vegetable oil
4 cloves garlic
1 inch fresh ginger root, roughly chopped
4 scallions, sliced thinly
1/2 tsp sambal oelek
1 tbsp sesame seeds
1 tsp sesame oil
1. place eggplant halves in baking dish, cut-side down. place under the broil. remove when tender about 20-35 minutes
2. while eggplant is baking, combine soy sauce, brown sugar, rice vinegar and water in a small bowl. set aside.
3. mash garlic, ginger root and the white section of the scallions in a small bowl. set aside.
4. in a small sauté pan set on medium, add the sesame seeds and dry toast them. give it a shake every now and then to make sure that they don't get burned. shouldn't take longer than 5 minutes for it to be golden and fragrant. immediately remove from heat and set aside in a small bowl.
5. peel eggplant, being very careful to not get burned by hot steam escaping and when cooled, chop finely.
6. heat up oil in a wok or a large skillet on medium high heat. add paste mixture and sambal oelek, cooking for 30 seconds or until fragrant.
7. add soy sauce mixture, stir a bit and heat just until it starts to bubble, then add the eggplant and sesame seeds. stir together mixture, ensuring that it's well combined, and cook until thoroughly heated.
8. remove from heat, add the sesame oil and the green part of the scallions. serve either cold or hot.
have also used a toaster oven for this recipe. in fact, that's how my mom always made it. less heat and possibly more energy saved.

Sambal Oelek is a red chili paste that's a simple combination of chili and a tiny amount of vinegar. other chili paste also have garlic, like the smoother sauce that they usually have at your table in Chinese restaurants, affectionately referred to as cock sauce.

traditionally use fish sauce instead of soy sauce. fish sauce has a stronger, more complex pungent flavor.

San-J puts out a wheat-free (and Kosher) soy sauce: Tamari Soy Sauce, Wheat-free, Organic. La Choy is more accessible and also claims to only use soy in it's soy sauce, though the caramel colouring is suspect... here's a list of Gluten-Free soy sauces.
Cuisine   AsianDish   Appetizer
Cooking Method   Stir FryMain Ingredient   Vegetables
Cooking Time   45 minutes 
Features   Dairy-Free, Low-Fat, Vegan, Vegetarian, Wheat/Gluten-Free

More recipes like this one...