Strange Flavor Eggplant

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.