STRANGE-FLAVOR EGGPLANT

from Sandy Andelman, 10/95

very good spread/dip! ... makes 2 cups

1-1¼ lb. western eggplant

Aromatics

1 T. finely minced garlic

1 T. minced ginger

¼ c. thinly sliced green & white scallion rings

¼-½ t. dried red chili flakes

Sauce

3 T. soy sauce

3 T. packed brown sugar

1 t. Japanese rice vinegar

1 T. hot water

2 T. corn oil

½ t. sesame oil

Preheat oven to 475°F. Prick eggplant, then bake on baking sheet, turning once until fork tender, 20-40 minutes. Remove from oven and slit lengthwise to cool. When cool enough to handle, remove tough stem end and peel. Cube pulp, then process in food processor until nearly smooth.

Combine aromatics in a small dish. Combine sauce in a small bowl.

Heat wok or heavy pan over high heat until hot enough to evaporate a bead of water on contact. Add corn oil and swirl to coat pan. Reduce heat to medium high. Add aromatics and stir fry briefly. Do not scorch. Add sauce and stir until simmering. Then add eggplant. Stir well to heat through.

Remove from heat. Add more chili, rice vinegar, or brown sugar if needed.

Stir in sesame oil, then allow to cool. Serve at room temperature. Tastes best if refrigerated for a day.