Strange Flavor Eggplant Recipe By Barbara Tropp From The China Moon Cookbook

Steps:

• Preheat oven to 475°F. Remove the leaves from the eggplant and prick in several places. Bake, turning once, until fork-tender, 20 - 40 minutes. Remove eggplant from oven and slit lengthwise to speed cooling. While still warm, remove the stem end and peel, scraping off the pulp and reserving. Process the pulp in a food processor until nearly smooth. Combine aromatics in a small bowl. Combine sauce ingredients in a small bowl. In a large skillet over med-high heat, add oil and swirl to coat. Cook aromatics until fragrant, about 15 seconds. Add the sauce and simmer briefly (30 seconds?). Add eggplant puree to skillet and stir well to blend and heat through. Remove from heat, taste and adjust chile flakes, sugar or vinegar to achieve a well-balanced flavor. Stir in sesame oil. Refrigerate overnight to allow flavors to meld. Serve at room temperature.

Steps:

• Pierce eggplant with fork in several places. Bake at 475 until tender and somewhat collapsed (20-40 minutes).
• Remove from oven and slash down the center. When cool enough to handle, remove flesh from skin and puree in food processor or blender.
• In large frying pan, briefly saute ginger, garlic, scallions, and red pepper in canola oil.
• Mix together soy sauce, brown sugar, rice vinegar, and hot water to make sauce.
• Add sauce to ingredients in frying pan and bring to a gentle simmer.
• Add eggplant, mix together, and heat through.
• Remove from heat, add sesame oil, and mix thoroughly.
• Garnish with cilantro and serve with pita chips or crostini.