This eggplant puree works as a side dish to Asian inspired dishes. It can also be used as a spread for pita bread or as a dip with fresh vegetables.
1 pound coarsely chopped American eggplant
1/2 cup water
2 teaspoons freshly grated or minced ginger
1 teaspoon freshly minced garlic
1/2 tablespoon molasses
3-1/2 tablespoons freshly chopped cilantro
1/8 teaspoon hot red pepper flakes
1/2 tablespoon soy sauce
1 tablespoon rice wine vinegar
Peel and chop the eggplant. Place in a pot with 1/2 cup water. Bring to a boil, cover, and let steam about 7 minutes, until thoroughly cooked, stirring frequently. Puree in a food processor until smooth.
Season with the ginger, garlic, molasses, cilantro, hot pepper flakes, soy sauce, and rice wine vinegar. Taste and add salt, if desired.
Recipe makes 1-1/2 cups (3 servings).
Serving size: 1/2 cup
Calories: 55; Total Fat: 0.3g; Saturated Fat: trace; Cholesterol: 0mg; Sodium: 183mg
Never eat raw eggplant since it contains the toxin solamine. Solamine is destroyed by cooking.
Grandma's Baked Eggplant Recipe
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