Eggplant - A Misunderstood Vegetable (Continued)

And now for one with a completely different flavor.

Spicy Eggplant Spread with Thai Basil

Ingredients:

1 pound eggplant
1 1/2 tablespoons light brown sugar
2 tablespoons rice wine vinegar
1 tablespoon mushroom or dark Chinese soy sauce
2 or 3 serrano chiles, finely minced
3 tablespoons dark sesame or roasted peanut oil
3 garlic cloves, minced
3 tablespoons chopped basil
Salt
Small basil leaves
2 tablespoons black sesame seeds, toasted in a small skillet

1. Preheat the oven to 425 F/220 C.

2. Slash the eggplant in 4-5 places so it won't explode.  Put it in a pan and bake until it's charred in places to give the dish a smoky flavor, 30 to 40 minutes.  Remove to a colander to cool.  

3. Peel - don't worry about the stubborn flecks of skin - and coarsely chop the flesh.

4. Mix the sugar, vinegar, soy, and chilies together.  

5. Heat a wok or skillet over high heat and add the oil.  When it begins to haze, add the garlic and stir-fry for 2 minutes, then add the sauce and fry for 1 minute more.  Remove from the heat and stir in the chopped basil.  Taste for salt.

6. Mound the eggplant in a bowl and garnish with the basil leaves and sesame seeds.  Or spread on croutons or crackers and garnish individually.

7.  Enjoy!

Note: Thai, anise, or cinnamon basil is perfect in this puree, but regular