I'm not even an eggplant fan, and I love this one!! Enjoy.
SESAME EGGPLANT SALSA
Secrets From a Caterer's Kitchen, Nicole Aloni
This creamy eggplant dip was inspired by an appetizer I loved at the now-closed China Moon restaurant in San Francisco. The flavors are complex, surprising and delightfully balanced by the mellow Pita Crisps. I received raves every time my catering company introduced this at a party. It is best if made at least one
day in advance.
Pita Crisps (page 167)
2 pounds eggplant
3/4 cup packed minced green onions
2 1/2 tablespoons minced fresh ginger
2 tablespoons minced garlic
1 small serrano or Thai Chile, minced, or 1 tsp. Chinese chili paste
3 tablespoon light brown sugar
2 teaspoon fresh lemon juice
1 tablespoon seasoned rice vinegar
2 tablespoon tamari or soy sauce
1 tablespoon canola oil
1 1/2 teaspoon dark sesame oil
3/4 cup chopped, seeded and peeled tomatoes
3/4 cup packed minced fresh cilantro, plus extra for garnish
Sliced green onions
Prepare the Pita Crisps up to 3 days ahead.
Preheat the oven to 425F (220C).
Cut the stem ends off the eggplants and prick well all over with a knife. Place on a baking sheet and roast for 30 to 45 minutes depending on size. Turn at least once while roasting. The eggplant is done when a fork sinks easily into the thickest part. It should be completely soft. Remove from the oven and when cool enough to handle, scrape the creamy pulp from the skin into the food processor. Pulse quickly just until the eggplant is pureed.
Combine the minced green onions, ginger, garlic, and Chile in a bowl.
Combine the brown sugar, lemon juice, vinegar, and tarmari in a small bowl and whisk to blend.
Place a large saute pan or wok over medium-high heat and swirl the canola oil around to coat the pan. Add the green onion mixture and saute until softened without. coloring, about 45 seconds. Add the sugar mixture and bring to a simmer, stirring rapidly. Reduce the heat and add the eggplant puree. Stir well to blend and heat through, 1 to 2 minutes, stirring con-stantly. Remove from the heat and stir in the sesame oil, tomatoes, and cilantro and fold to blend.
This may be served immediately, but it tastes better if made 1 or 2 days before and refrigerated. Bring it back to room temperature before serving. Garnish the top with the minced cilantro and sliced green onion and surround with the Pita Crisps.
SESAME EGGPLANT SALSA
Secrets From a Caterer's Kitchen, Nicole Aloni
This creamy eggplant dip was inspired by an appetizer I loved at the now-closed China Moon restaurant in San Francisco. The flavors are complex, surprising and delightfully balanced by the mellow Pita Crisps. I received raves every time my catering company introduced this at a party. It is best if made at least one
day in advance.
Pita Crisps (page 167)
2 pounds eggplant
3/4 cup packed minced green onions
2 1/2 tablespoons minced fresh ginger
2 tablespoons minced garlic
1 small serrano or Thai Chile, minced, or 1 tsp. Chinese chili paste
3 tablespoon light brown sugar
2 teaspoon fresh lemon juice
1 tablespoon seasoned rice vinegar
2 tablespoon tamari or soy sauce
1 tablespoon canola oil
1 1/2 teaspoon dark sesame oil
3/4 cup chopped, seeded and peeled tomatoes
3/4 cup packed minced fresh cilantro, plus extra for garnish
Sliced green onions
Prepare the Pita Crisps up to 3 days ahead.
Preheat the oven to 425F (220C).
Cut the stem ends off the eggplants and prick well all over with a knife. Place on a baking sheet and roast for 30 to 45 minutes depending on size. Turn at least once while roasting. The eggplant is done when a fork sinks easily into the thickest part. It should be completely soft. Remove from the oven and when cool enough to handle, scrape the creamy pulp from the skin into the food processor. Pulse quickly just until the eggplant is pureed.
Combine the minced green onions, ginger, garlic, and Chile in a bowl.
Combine the brown sugar, lemon juice, vinegar, and tarmari in a small bowl and whisk to blend.
Place a large saute pan or wok over medium-high heat and swirl the canola oil around to coat the pan. Add the green onion mixture and saute until softened without. coloring, about 45 seconds. Add the sugar mixture and bring to a simmer, stirring rapidly. Reduce the heat and add the eggplant puree. Stir well to blend and heat through, 1 to 2 minutes, stirring con-stantly. Remove from the heat and stir in the sesame oil, tomatoes, and cilantro and fold to blend.
This may be served immediately, but it tastes better if made 1 or 2 days before and refrigerated. Bring it back to room temperature before serving. Garnish the top with the minced cilantro and sliced green onion and surround with the Pita Crisps.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com