Rec: Szechuan Eggplant Dip

[Guest guest]

Another vegetarian appetizer - Sheryl

 

 

* Exported from MasterCook *

 

Szechuan Eggplant Dip

 

Recipe By :Beyond The Moon, Ginny Callan

Serving Size : 0 Preparation Time :0:00

Categories : Beyond the Moon Cookbook Sheryl D

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons peanut oil

1 pound eggplant -- peeled and chopped

2 tablespoons finely chopped fresh ginger

1-2 tsp chili paste with garlic

2 tablespoons rice vinegar

2 tablespoons tahini

2 tablespoons tamari or soy sauce

1 teaspoon sesame oil

2 scallions -- thinly sliced

 

Heat the peanut oil in a skillet over medium heat. Saute the eggplant and

ginger until the eggplant is tender, 8-10 minutes, stirring occasionally. Add

1-2 tbsp of water if needed to prevent sticking.

 

Puree the sauteed eggplant in a food processor or blender, along with the chiili

paste, vinegar, tahini, tamari and sesame oil.

 

Spoon teh dip into a serving bowl. Stir in half the scallions and garnish with

the other half. Serve at room temperature or chilled. Serve with crackers or

veggie dippers.

 

Yield:

" 2 cups "

 

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Per serving: 686 Calories (kcal); 62g Total Fat; (76% calories from fat); 9g

Protein; 33g Carbohydrate; 0mg Cholesterol; 51mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 12 Fat;

0 Other Carbohydrates

 

NOTES : Posted to Grans, RecipeLu & Veg List on 11-28-99

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0