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Categories:
eggplants vegetable oil green onions ginger garlic chili-garlic sauce golden brown sugar soy sauce rice vinegar lemon juice tomatoes fresh cilantro sesame oil Parmesan Pita Crisps markets
Viewed: 81 - Published at: 7 years agoIngredients
- 2 (1- to 1 1/4-pound) eggplants
- 1 tablespoon vegetable oil or peanut oil
- 3/4 cup (packed) plus 1 tablespoon minced green onions
- 2 1/2 tablespoons minced peeled fresh ginger
- 4 garlic cloves, minced
- 1 teaspoon chili-garlic sauce*
- 3 tablespoons (packed) golden brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons fresh lemon juice
- 2 large plum tomatoes, seeded, chopped
- 3/4 cup (packed) plus 1 tablespoon finely chopped fresh cilantro
- 1 1/2 teaspoons oriental sesame oil
- Parmesan Pita Crisps
- *Available at Asian markets and in the Asian foods section of many supermarkets.
Method
- Preheat oven to 425F.
- Pierce eggplants all over with fork.
- Place on baking sheet.
- Roast in oven until eggplants are very soft and deflated, turning once, about 1 hour.
- Cool slightly.
- Cut eggplants in half; scrape flesh into strainer set over large bowl (do not allow bottom of strainer to touch bowl).
- Let eggplant drain 30 minutes.
- Transfer eggplant to processor.
- Using on/off turns, process until almost smooth.
- Heat vegetable oil in heavy large skillet over medium-high heat.
- Add 3/4 cup green onions, ginger, garlic and chili-garlic sauce; saute just until onions soften, about 45 seconds.
- Stir in brown sugar, soy sauce, vinegar and lemon juice.
- Bring to simmer, stirring constantly.
- Mix in eggplant puree and cook until heated through, about 2 minutes.
- Remove from heat.
- Stir in tomatoes, 3/4 cup cilantro and sesame oil.
- Cool to room temperature.
- Season with salt and pepper.
- Transfer to medium bowl.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.
- Bring to room temperature before serving.)
- Garnish eggplant salsa with 1 tablespoon each green onions and cilantro.
- Serve with Parmesan Pita Crisps.
