* Exported from MasterCook *
Eggplant Dip with Asian Spices
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds eggplant -- (2 medium - enough to make 2 cups cooked pulp)
1 (to 2) garlic cloves -- minced
2 teaspoons minced ginger
1 tablespoon minced scallions -- (white part only - reserve green for garnish)
2 tablespoons rice vinegar
4 tablespoons soy sauce -- to 5 tablespoons
2 teaspoons honey -- agave syrup, or sugar
1 teaspoon Asian sesame oil
1 dash chili oil -- optional
1 pinch salt -- optional
3 tablespoons chopped cilantro leaves
For garnish:
2 tablespoons minced scallions -- greens reserved from above
1 teaspoon black sesame seeds -- or darkly toastedd regular sesame seeds
Prick the eggplants in a few spots with a fork. (This keeps them from
exploding.) Grill the eggplants over a medium flame, turning often, until
the skin is charred on all sides (I mean really charred!) and the flesh is
soft. Alternatively, the eggplant can be cooked on an open flame or
electric burner on the stove (set the heat to medium), broiled or baked in
a 400F oven for about 1 hour. Let cool.
Using a paring knife, scrape the burnt skin off the eggplant. Puree the
eggplant in the food processor, adding the garlic, ginger, minced white
scallion, vinegar, soy sauce, sugar, sesame oil, chili oil (if using),
salt (if using). Correct the seasoning, adding vinegar, soy sauce, or
chili oil to taste. Stir in the cilantro leaves and transfer to a serving
bowl. Garnish with scallion greens and sesame seeds and serve.
Makes 2 cups, enough to serve 8
AuthorN ote: This tangy dip is an Asian take-off on Middle Eastern baba
ganooj. Grilling gives the eggplant a distinctive smoky flavor, but it can
also be baked. To serve the dip, you can use Oriental rice crackers or
pita chips.
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 44 Calories; 1g Fat (18.4% calories
from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
535mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 1356 0 20056 0 0 1357
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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