Dim Sum Eggplant Salsa Recipe

From Dorothy McNett's Recipe Book.

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Dim Sum Eggplant Salsa

From Dorothy McNett's recipes at www.dorothymcnett.com. This popular dish is served warm or cold as an appetizer with won ton chips or crackers, or bread, or Rice Cakes and more!

2 Chinese eggplants (or use regular ones but peel them)
3 tablespoons extra virgin olive oil
4 cloves of garlic, finely diced
1 small jalapeno pepper, finely diced
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon raw sugar
1 small tomato, diced (remove seeds as much s possible but no worries!)
1 tablespoon chopped cilantro or parsley leaves
crackers or bread slices or rice cakes ...

Cut off the stem end of eggplants and then cut each one in half lengthwise and put it on a cutting board with the cut side down and then slice on the diagonal into 1-2 inch slices about 1/4 inch thick. In heavy bottomed skillet heat the oil and then saute the finely minced garlic and jalapeno.2 - 3 minutes and then add the sliced eggplants pieces. Reduce to low heat and cook and stir occasionally, about 10 - 15 minutes or until eggplant is cooked tender. Add the soy sauce, vinegar and sugar and cook and stir about 2 minutes to reduce the liquids. Remove from heat and stir in the diced tomato and cilantro or parsley leaves. Serve in a beautiful bowl with any combination of won ton chips, crackers, bread slices, rice cakes, etc.........

Recipe created 2019-06-02.

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