Moosewood - Asian Eggplant Spread

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* Exported from MasterCook *

 

Asian Eggplant Spread

 

Recipe By :Moosewood Collective

Serving Size : 5 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium eggplant

1 teaspoon grated fresh ginger

1/2 teaspoon ground anise

2 scallions -- minced

1 1/2 tablespoons soy sauce

1/2 teaspoon dark sesame oil

1 tablespoon rice vinegar

 

Preheat oven to 350F. Pierce eggplant with a fork in several spots, place it

directly on the oven rack with a baking sheet on the rack below to catch drips,

and bake it for 45 to 60 minutes, until very soft and somewhat collapsed. Remove

the eggplant from the oven.

 

When it is cool enough to handle, cut the eggplant in half, scoop out the flesh,

and discard the skin. Thoroughly chop through the flesh crosswise and

lengthwise; you should have about 1 1/2 cups. In a bowl, combine the eggplant

with the ginger, anise, scallions, soy sauce, sesame oil and rice vinegar and

mix well. Add more soy sauce to taste as needed.

 

Suggest 2.5-oz servings

 

[2001-07-24 Veg recipes]

 

Description:

" Chunky spread with traditional flavors of China "

Source:

" Moosewood Restaurant Low-Fat Favorites "

Yield:

" 1 1/2 cups "

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Per Serving (excluding unknown items): 34 Calories; 1g Fat (15.4% calories from

fat); 1g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 313mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

Serving Ideas : pita, rice cakes, crackers, or as garnish.

 

 

Nutr. Assoc. : 0 0 3269 0 0 0 0

 

 

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