Guest guest Posted February 3, 2005 Report Share Posted February 3, 2005 Szechuan Eggplant Dip " Beyond the Moon Cookbook " by Ginny Callan Serve this smooth, hot dip with crackers or vegetable dippers. Look for chili paste with garlic in the gourmet food section of your market. 3 tablespoons peanut oil 1 pound eggplant, peeled and chopped (about 6 cups) 2 tablespoons peeled and finely chopped fresh ginger 1 to 2 teaspoons chili paste with garlic 2 tablespoons rice vinegar or white-wine vinegar 2 tablespoons tahini 2 tablespoons tamari or soy sauce (wheat free if necessary or Bragg's Liquid Aminos) 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 to 10 minutes, stirring occasionally. (Add a tablespoon or two of water if needed to prevent sticking.) Puree the sauteed eggplant in a food processor or blender, along with the chili paste, vinegar, tahini, tamari and sesame oil. Spoon the dip into a serving bowl. Stir in half the scallions, and garnish with the other half. Serve at room temperature or chilled. Makes 2 cups. Quote Link to comment Share on other sites More sharing options...
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