Recipe

August 5, 2015

Eggplant Wedges With Ginger-Chili Dip

Recipe: Eric Vellend

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Long, thin and light purple in colour — Japanese eggplants are sweeter and less seedy than traditional globe eggplants. Try this tasty and traditional veggie recipe, with the help of House & Home, tonight.

Ingredients

  • Dip 1⁄4 cup tamari soy sauce
  • 1⁄4 cup rice vinegar

  • 1 1⁄2 tbsp granulated sugar
  • 1 tbsp minced ginger
  • 1 tsp Korean red pepper powder (gochugaru)
  • Eggplant
  • 3 Japanese eggplants (about 8 oz. each)
  • Vegetable oil (for brushing)

  • Salt to taste

Directions

Yield: Serves 4 to 6

  1. To make dip, whisk together all ingredients until sugar is dissolved. Transfer to ramekin. Cover and set aside.
  2. Trim and discard eggplant stems. Cut eggplant into quarters lengthwise. Cut each quarter in half crosswise.
  3. Line a heavy-duty baking tray with foil. Brush foil with oil. Place eggplant on tray, cut-sides-up. Brush with oil and sprinkle with salt.
  4. Place oven rack 6″ from broiler. Preheat broiler on low. Broil eggplant until golden brown and tender, 10 to 12 minutes. (Keep a close eye on it.) Arrange eggplant in bowl or platter and serve with dip.
Photographer:

Donna Griffith

Source:

House & Home September 2012

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