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SZECHUAN EGGPLANT DIP

MyCookbook Recipe Database
MyCookbook Member: lcummings
Recipe Category: Appetizer
Recipe Preparation Level: easy

    3 TBLSP. PEANUT OIL
    1 LB. EGGPLANT, PEELED AND CHOPPED( 6 CUPS)
    2 TBLSP. PEELED AND CHOPPED FRESH GINGER
    1-2 TSP. CHILI PASTE WITH GARLIC
    2 TBLSP. RICE VINEGAR OR WHITE WINE VINEGAR
    2 TABLESP. TAHINI
    2 TABLESP. TAMARI OR SOY SAUCE
    1 TSP. SESAME OIL
    2 SCALLIONS THINLY SLICED
    Heat oil in skillet over med. heat. Saute the eggplant and ginger until it is tender(8-10 min.), stirring occasionally.-add tablsp of water if needed to prevent sticking)
    Puree the eggplant in food processor or blender, along with other ingred.(except scallioms)-place dip in bowl, stir in half the scallions, and garnish with the other half... Serve at room temp. or chilled....enjoy!!

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