Vietnamese Baba Ghanoush
1 medium eggplant (about 1 pound) pricked several times with fork
1. Place eggplant on glass pie plate and microwave uncovered on High until soft, about 10 minutes. Let cool slightly and peel off skin.
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1-1/2 tablespoons fish sauce or soy sauce
1/2 teaspoon dark sesame oil
1 tablespoon chopped fresh cilantro
2 scallions, finely chopped
1 small clove garlic, minced
1/2 teaspoon brown sugar
salt and freshly ground black pepper
rice crackers or thinly sliced baguettes
2. Place eggplant in large bowl and mash to pulp. Add remaining ingredients except crackers and mix well. Refrigerate until serving time. Serve with crackers or baguettes.
I served this with fried taro chips as a snack. Great recipe, although mine was a bit on the acidic side. Less vinegar and lime juice next time, I think.
Ral, Location not stated.
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