SESAME-EGGPLANT SALSA
This was inspired by a similar dish served at the now defunct China Moon rest rant in San Francisco. Serve the salsa with a bowl of Parmesan pita chips.
List of Ingredients
21-to11/4pound eggplants
1Tbso vegetable oil or peanut oil
3/4 cup (packed) plus 1Tbsp minced green onions
21/2Tbsp minced peeled fresh ginger
4garlic clove minced
1Tsp chili garlic sauce
3Tbsp (packed) golden brown sugar
2Tbsp soy sauce
1Tbsp rice vinegar
2Tsp fresh lemon juice
2large plum tomatoes, seeded chopped
3/4cup(packed) plus 1Tbsp finely chopped fresh cilantro
11/2 Tsp oriental sesame oil
Parmesan pita chips
Recipe
1.Prepared oven to 425F. Pierce eggplants all over with fork. Place on baking sheet. Roast in oven until eggplants are very soft and deflated. Turning once, about 1hour. Cool slightly
2.Cut eggplants in half; scrape flesh into strainer set over large bowl (do not allow bottom of strainer to touch bowl) Let eggplant drain 30min. Transfer eggplant to process until almost smooth
3.Heat vegetable oil in heavy large skillet over medium-high heat. Add cup green onions, ginger, garlic, and chili-garlic sauce; sautEjust until onions soften, about 45secound. Stir in brown sugar, soy sauce, vinegar and lemon juice. Bring to simmer, stirring constantly. Mix in eggplant puree and cook until heated through, about 2min. Remove from heat. Stir in tomatoes, 3/4cup cilantro and sesame oil. Cool to room temperature. Season with salt and pepper. Transfer to medium bowl (can be prepared 1day ahead, cover and refrigerate. Bring to room temperature before serving)
Garnish eggplant salsa with 1Tbsp each green onions and cilantro. Serve with Parmesan pita crisp
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