Asian Eggplant Salsa … Trust Me On This One

Morning guys!

Ok, so I know I just posted my weekly recipe yesterday, but I ended up trying a new one out last night and it was too good to wait until next week!

This is actually not a meal, but a “salsa” or side dish, or topping! To make a long story short, I made a small ratatouille last night but had too much eggplant, which I didn’t want to waste. Bonnie Stern had this particular recipe in her Heart Smart cookbook, and it looked too good to pass!

I never know what to do with eggplant, and let’s be honest, not every one likes eggplant, but with the sweet and spicy sauce it’s fried in, you can barely tell that it’s eggplant!

Super simple and super fast!

You will need

  • 5 or 6 small Asian eggplant (the long ones), or half a large normal eggplant, peeled and diced
  • 4 cloves of garlic, finely minced
  • 1 inch of ginger, finely minced or grated
  • 2 tbsp soy sauce
  • 2 tbsp water
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp dark sesame oil
  • 1/2 tsp chili paste (Sriracha for the win)
  • 4 green onions
  • fresh cilantro

First off, prep your eggplant, garlic, ginger, green onions and cilantro. Set the green onions and cilantro aside for now, you’ll only be using them at the end.

Fry up your garlic and ginger in a bit of olive oil (2 tsp) until you can smell the deliciousness. Add in your eggplant cubes and let fry for a few minutes.

While that’s going, mix your soy sauce, water, brown sugar, rice vinegar, sesame oil and chili paste in a small jar.

Once your eggplant has been frying for 3 to 5 minutes, add the soy mix and bring to a boil. Once boiling, cover it and lower it to a simmer. You’re going to want to let it simmer for about 10 minutes, but make sure you stir it often since it will stick and burn.

After 10 minutes of simmering, take the lid off and let the sauce thicken. That’s when you can add your green onions and HALF the cilantro. Fry for 1 minute.

That’s it! Remove from heat, and transfer into a glass dish and let cool down to room temperature. Garnish with the other half of the cilantro.

asian eggplant salsa

It’s excellent at room temperature, or served cold.  I am also wondering about replacing the eggplant by tofu… If anyone tries it, please let me know!


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