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.
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
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