CSA member Marlene Washington writes: “Our favorite version of eggplant . Serve like baba ghanoush.” Makes 1/12 cups and serves 6-8 as hors d'oeuvres
1 med-lg eggplant ,about 3/4 lbs.
1 Tbsp. rice vinegar
2 tsp. soy sauce
1 med minced garlic cloves
1/2 small chile, stemmed, seeded & minced
1/2 Tbsp. chopped cilantro leaves
salt
1/2 tsp. toasted sesame oil
1/2 Tbsp. toasted sesame seeds
Puncture eggplant in several places and roast in 450 degree oven, turning occasionally, until collapsed and skins have charred (about 45 mins). May also grill for about 30 mins. Set aside to cool.  Remove ends of eggplant with knife and peel away skin with fingers. Open and remove long strands of seeds. Discard seeds and any juices. Transfer to work bowl of food processor. Add vinegar, soy sauce, garlic, chile and cilantro. Pulse until forms chunky puree. Put into bowl, add salt to taste, and adjust the seasonings. Can be covered and refrigerated up to 2 days. When ready to serve, drizzle the oil over the surface and sprinkle with sesame seeds.
Serve with raw veggiess, crackers or flat breads.
Adapted from Vegetables Every Day by Jack Bishop

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