Strange Flavor Eggplant Spread Recipe

Ingredients
<br>- 1 large eggplant
<br>- 1 tablespoon minced garlic
<br>- 1 tablespoon minced fresh ginger root
<br>- 1/2 cup chopped green onions
<br>- 1/4 teaspoon red pepper flakes
<br>- 3 tablespoons soy sauce
<br>- 3 tablespoons brown sugar
<br>- 1 teaspoon rice vinegar
<br>- 1 tablespoon hot water
<br>- 2 tablespoons peanut oil
<br>- 1/2 teaspoon sesame oil
<br>- 1 French baguette, sliced into 1/4 inch rounds
<br><p></p>Directions
<br>step 1: Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
<br>step 2: While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
<br>step 3: In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
<br>step 4: Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.
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Ingredients
- 1 large eggplant
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 1/2 cup chopped green onions
- 1/4 teaspoon red pepper flakes
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 teaspoon rice vinegar
- 1 tablespoon hot water
- 2 tablespoons peanut oil
- 1/2 teaspoon sesame oil
- 1 French baguette, sliced into 1/4 inch rounds

Directions
step 1: Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
step 2: While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
step 3: In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
step 4: Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.

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