Best Strange Flavor Eggplant Recipes

STRANGE-FLAVOR EGGPLANT (RECIPE BY BARBARA TROPP FROM THE CHINA MOON COOKBOOK)

Steps:

• Preheat oven to 475°F. Remove the leaves from the eggplant and prick in several places. Bake, turning once, until fork-tender, 20 - 40 minutes. Remove eggplant from oven and slit lengthwise to speed cooling. While still warm, remove the stem end and peel, scraping off the pulp and reserving. Process the pulp in a food processor until nearly smooth. Combine aromatics in a small bowl. Combine sauce ingredients in a small bowl. In a large skillet over med-high heat, add oil and swirl to coat. Cook aromatics until fragrant, about 15 seconds. Add the sauce and simmer briefly (30 seconds?). Add eggplant puree to skillet and stir well to blend and heat through. Remove from heat, taste and adjust chile flakes, sugar or vinegar to achieve a well-balanced flavor. Stir in sesame oil. Refrigerate overnight to allow flavors to meld. Serve at room temperature.

STRANGE FLAVOR EGGPLANT SPREAD

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
• While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
• In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
• Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.

STRANGE FLAVOR EGGPLANT

Steps:

• Pierce eggplant with fork in several places. Bake at 475 until tender and somewhat collapsed (20-40 minutes).
• Remove from oven and slash down the center. When cool enough to handle, remove flesh from skin and puree in food processor or blender.
• In large frying pan, briefly saute ginger, garlic, scallions, and red pepper in canola oil.
• Mix together soy sauce, brown sugar, rice vinegar, and hot water to make sauce.
• Add sauce to ingredients in frying pan and bring to a gentle simmer.
• Add eggplant, mix together, and heat through.
• Remove from heat, add sesame oil, and mix thoroughly.
• Garnish with cilantro and serve with pita chips or crostini.

STRANGE FLAVOR EGGPLANT

Steps:

• Preheat over to 475. Position rack in middle of oven. Prick eggplant well in several places with a fork. Bake on a baking sheet, turning once, until fork-tender, 20 to 40 minutes, depending on the size. Remove eggplant and slit it lengthwise to speed cooling. While still warm, remove tough stem egg and then peel, scraping off and retrieving any pulp. Cube the pulp, the process the pulp and any thick baking juices in a food processor or blender until nearly smooth (eggplant differs enormously in water content. Some will leach nothing when baked, others a tasteless water, while some ooze a tasty liquor. It is only the latter that should be used. Combine the aromatics in a small dish. Combine the sauce ingredients in a small bowl, stirring to dissolve the sugar. Heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 2 tbsp corn oil, swirl to glaze pan, reduce the heat to moderately high. When hot enough to foam a scallion ring, add the aromatics and stir fry until fragrant, about 15 seconds, adjusting the heat so they sizzle without scorching. Add the sauce ingredients and stir until simmering. Then add the eggplant, stir well to blend and heat through. Remove from heat, taste and adjust with a dash more chili flakes, brown sugar or vinegar. Stir in the sesame oil. Allow to cool, stirring occasionally. Refrigerate overnight, sealed airtight. Serve at room temperature, spooned onto the croutons and garnished with a sprinkling of scallion.