My Mama's Weird Eggplant (Aubergine)

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:

ingredients

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
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@Miraklegirl
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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!"

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  1. zaar junkie
    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?
  2. zaar junkie
    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?
  3. toohot4u
    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!
  4. Kim12469
    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!
  5. AniSarit
    (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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