Strange Flavor Eggplant Recipe By Barbara Tropp From The China Moon Cookbook
STRANGE-FLAVOR EGGPLANT (RECIPE BY BARBARA TROPP FROM THE CHINA MOON COOKBOOK)
Categories Condiment/Spread Appetizer
Number Of Ingredients 14
Steps:
- Preheat oven to 475°F. Remove the leaves from the eggplant and prick in several places. Bake, turning once, until fork-tender, 20 - 40 minutes. Remove eggplant from oven and slit lengthwise to speed cooling. While still warm, remove the stem end and peel, scraping off the pulp and reserving. Process the pulp in a food processor until nearly smooth. Combine aromatics in a small bowl. Combine sauce ingredients in a small bowl. In a large skillet over med-high heat, add oil and swirl to coat. Cook aromatics until fragrant, about 15 seconds. Add the sauce and simmer briefly (30 seconds?). Add eggplant puree to skillet and stir well to blend and heat through. Remove from heat, taste and adjust chile flakes, sugar or vinegar to achieve a well-balanced flavor. Stir in sesame oil. Refrigerate overnight to allow flavors to meld. Serve at room temperature.
BARBARA TROPP'S CHINESE CHICKEN SALAD
This classic and delicious recipe is a great use for leftover chicken. Recipe was adapted from ''The China Moon Cookbook'' by Barbara Tropp and printed in the New York Times. Serves 4-6 main dish servings.
Provided by blucoat
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk sugar, vinegar, mustard and ginger together. Whisk in oils, and season to taste with salt, pepper and more sugar and vinegar if needed. (Dressing should have a nice balance of sweet and tart.).
- In a large bowl toss lettuce with a few tablespoons of dressing until lightly dressed. Arrange around sides of a large serving bowl or platter.
- Toss chicken, celery, peppers and cilantro in a bowl with dressing until well coated. Arrange in center of serving bowl, and sprinkle with pine nuts and cilantro.
Nutrition Facts : Calories 239.7, Fat 24.3, SaturatedFat 2.9, Sodium 50.1, Carbohydrate 5.6, Fiber 1.6, Sugar 1.8, Protein 2.1
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