Eggplant

Cold Ginger Eggplant

Posted by Carole Koch

1 large (2 small) eggplant
4 scallions, chopped
1/4 cup fresh parsley, chopped
1 tablespoon oil
1 1/2 tablespoons minced fresh ginger
2 cloves garlic, chopped
1 tablespoon lemon juice
1 tablespoon white or rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
2 tablespoons sherry
1 teaspoon Chinese sesame oil
1 tablespoon toasted sesame seeds

Broil eggplant over flame until skin is charred and inside is soft. Turn so that all sides cook, about 15 minutes. Cool. Remove skin and ‘string’ eggplant by peeling off sections with your fingers from stem to blossom end. Place in serving bowl, add scallions and parsley.

Heat oil in skillet and sauté ginger and garlic for 1 minute, until lightly colored. Add lemon juice, vinegar, soy sauce, honey and sherry. Bring to a boil and stir until honey melts. Remove from heat and stir in sesame oil. When cool, pour over eggplant and mix well. Sprinkle with sesame seeds and serve at room temperature.

From “Brookfield Farm Shoptalk,” August 5, 2006, courtesy of Amy Perlmutter, info@brookfieldfarm.org.

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