From Anita's Kitchen to yours - ASIAN EGGPLANT

Rosie introduced me to “dippers” from a Kosher caterer on Marlee and I used to go on Fridays especially and get “Loblaws” size bags full of dippers, until I figured out how to make them (and save lots of money) and paired them with Asian Eggplant. Although Asian Eggplant has nothing to do with American Thanksgiving, I have often served this appetizer at my American Thanksgiving dinners as both families really like the dippers (and the eggplant.)

ingredients

1 lg. purple eggplant (not long Asian but regular)
2 TBSP. soy sauce
1 TBSP. brown sugar
1 tsp. rice vinegar
1 TBSP. water
1 TBSP. oil
4 cloves minced garlic
1/2 TBSP. fresh ginger
4 green onions, chopped
1 tsp. chili paste
1 tsp. sesame oil

directions

1
Prick eggplant in several places. Place in microwave on 2 sheets of paper towels and cook on high for 6 minutes (if not soft and collapsed, do it for another 2-3 minutes). Cool. Clean insides from the skin, chop with a knife.
2
Combine soy sauce, sugar, vinegar, water.
3
Heat oil in a pan, add garlic, ginger, 1/2 the onions and paste. Cook 30 seconds.
4
Add soy mixture and when it boils, add the eggplant and mix well until heated through. Remove from heat, stir in sesame oil and place in a bowl. Cool in fridge. Sprinkle with remaining onions when serving. Makes about 1 1/2 cups.
5
CRISPERS/DIPPERS
6
Cut won ton wrappers in 1/2 on the diagonal. Spray with oil, sprinkle lightly with kosher salt and sesame seeds. Bake at 400 for 4 (to 5) minutes or 375 for 5 (to 6) minutes until golden brown.