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Recipes

Strange Flavor Eggplant

7/30/2019

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Serves 6 as an appetizer
  • 1 large eggplant
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 small bunch green onion, washed, trimmed and sliced
  • 1⁄2 teaspoon crushed red pepper flake
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1 teaspoon rice vinegar
  • 1 tablespoon hot water
  • 1 tablespoon canola oil
  • 1⁄2 teaspoon sesame oil
  • ½ bunch cilantro, wash and spun dry, then chopped for garnish

​Begin by either roasting the eggplant in a 400 degree oven for 15-20 minutes, or blistering it directly over an open flame on all sides. In either case, after removing from heat, allow it to cool in the refrigerator for 15-20 minutes, then remove the skin and pulse in a food processor.
Heat the canola oil to medium-high heat in a skillet and saute the ginger, green onion and garlic for 5 minutes. Add the remaining ingredients (except the cilantro) and stir in; lower heat to medium and allow to cook another 5-7 minutes.
Transfer to a dish, garnish with cilantro and serve with crostini, crackers or fresh vegetables. Can be served hot, warm or room temperature.
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503-236-2114
409 SE MLK Jr. Blvd.
Portland, OR 97214