My Mama's Weird Eggplant (Aubergine)
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Another recipe from my wonderful Mama. This flavour combination might seem a little strange (hence the name) but its really tasty. Try it!
- Ready In:
- 20mins
- Yields:
- Units:
Nutrition Information
10
People talking
ingredients
- 2 medium eggplants
- 3 tablespoons vegetable oil
- 2 teaspoons oriental sesame oil
- 3 garlic cloves
- 2 tablespoons chopped fresh ginger
- 3 scallions, trimmed & minced (I use regular onions or shallots)
- 3 1⁄2 tablespoons soy sauce
- 3 tablespoons light brown sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons chopped cilantro (optional)
directions
- Before cooking, prick eggplant in several places.
- Micro wave about 5 minutes each on hi or until softish.
- Peel and place pulp in food processor.
- Process until smooth (set aside).
- Heat the vegetable oil and sesame oil in medium pot over medium hi heat.
- Add the garlic, ginger, scallions, and quickly cook stirring constantly for one minute Whisk together the soy sauce, brown sugar and vinegar just until the sugar is dissolved.
- Add at once to the skillet and bring to a boil.
- Stir in the pureed eggplant and simmer for 3 minutes.
- Remove from the heat and stir in the lemon juice and cilantro.
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RECIPE MADE WITH LOVE BY
@Miraklegirl
Contributor
@Miraklegirl
Contributor
"Another recipe from my wonderful Mama. This flavour combination might seem a little strange (hence the name) but its really tasty. Try it!"
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This was just okay for us - we had this over brown rice. My boyfriend said it was slightly bland and needed some texture. If I made it again, I would probably increase the spices and maybe cube the eggplant instead. My biggest difficulty/struggle with this recipe was with step 3, peeling the eggplant. I resorted to scooping out the flesh, but still took me about 20 minutes to peel and was totally frustrated. Anyone know an easier way to peel it?
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This was just okay for us - we had this over brown rice. My boyfriend said it was slightly bland and needed some texture. If I made it again, I would probably increase the spices and maybe cube the eggplant instead. My biggest difficulty/struggle with this recipe was with step 3, peeling the eggplant. I resorted to scooping out the flesh, but still took me about 20 minutes to peel and was totally frustrated. Anyone know an easier way to peel it?
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This is excellent! I tossed it with some penne pasta and used the scallions as garnish. I am calling it an asian eggplant sauce. Thanks for the very unique recipe!
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I'll admit it, I was skeptical but I was looking for a quick weeknight meal before we ran off to an activity. I was pleasantly surprised. This is yummy! I served it over whole wheat spaghetti. My 6 year old told me to give it 5 stars!
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(ETA: changed to 5 stars. Original review follows:) I thought this was such an interesting blend of flavors, I could have never created something like this, so I'm glad your mom did! I used 1 large eggplant and roasted it in the oven, also, I thought that a tablespoon of lemon juice was insufficient,I used nearly a whole lemon. DH decides if I should make it again, so when I asked, he nodded his head while frowning and said "yeah". A five is more adamant, so a 4star it is. Thanks! (ETA: We had extra from when first made (1wk ago) and every day or so, I take it out of the fridge to eat a spoonful. I have fallen in love with the recipe and now I want more. The taste definitely grows on you, and I find the smell of the dish so appetizing. I recommend this as a make ahead dish, that should be served cold, as an appetizer. I can't believe I didn't totally love it from the very start.)
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