From The China Moon Cookbook
Preheat oven to 475F.
Remove the leaves from the eggplant and prick in several places. Bake, turning once, until fork-tender, 20 - 40 minutes depending on size. Remove and slit lengthwise to speed cooling.
While still warm, remove the stem end and peel, scraping off the pulp and reserving. Process in a food processor until nearly smooth. Combine aromatics in a dish, combine sauce in a small bowl.
In a large skillet over med-high heat, add oil and swirl to coat. Stirfry aromatics until fragrant, 15 seconds. Add sauce and simmer. Add eggplant, stir well to blend and heat through.
Remove from heat, taste and adjust chile flakes, sugar or vinegar to achieve a zesty flavor. Stir in sesame oil. Refrigerate overnight to allow flavors to meld. Serve at room temperature.
A recipe from http://kitchenmouse.rozentali.com/2009/09/strange-flavor-eggplant-dip/
Posted by Cori Rozentāle on .