Unicorn (Unicorn@Indenial.com)
Wed, 03 Mar 1999 10:52:24 -0500
Thanks to reader Trish for this food funny. It almost broke the old
World Wide Recipes Groan-O-Meter.
A young cook decided that the French would enjoy feasting on
rabbits and decided to raise rabbits in Paris and sell them to
the finer restaurants in the city. He searched all over Paris
seeking a suitable place to raise his rabbits. None could be
found. Finally, an old priest at the cathedral said he could have
a small area behind the rectory for his rabbits. He successfully
raised a number of them, and when he went about Paris selling
them, a restaurant owner asked him where he got such fresh
rabbits. The young man replied, "I raise them myself, near the
cathedral. In fact, I have ... a hutch back of Notre Dame."
This is one of those dishes that if you ordered it in a restaurant you
would probably marvel at the complex and subtle mingling of flavors,
and wish that you knew the cook's secret. There is no secret, just
the marriage of several standard Szechwanese ingredients that combine
to form a taste whose whole is greater than the sum of its parts.
Cold Eggplant with Sesame Sauce
1 large American style eggplant (aubergine) or several
Italian or Asian style eggplants to equal about 1 lb (500 g)
For the sauce:
2 Tbs (30 ml) sesame seeds
1 tsp (5 ml) Szechwan peppercorns
1 tsp (5 ml) hot red pepper flakes, or to taste
1 inch (2 cm) piece of fresh ginger root,
peeled and coarsely chopped
3 cloves garlic, coarsely chopped
1/4 (1 ml) salt
1 tsp (5 ml) sesame oil
2 tsp (10 ml) sugar
1 Tbs (15 ml) rice wine vinegar
2 Tbs (30 ml) soy sauce
For garnish:
1 scallion (spring onion) white and
green part, thinly sliced
Cut the large eggplant into 5 or 6 pieces, the smaller varieties in
half. There is no need to peel the eggplant. Place in a sauce pan
with enough water to cover and bring to a boil over high heat. Cover
and simmer over low heat until the eggplant becomes soft, which may
take anywhere from 10 to 25 minutes. Drain thoroughly, and place in
the refrigerator to chill.
Combine the sesame seeds and Szechwan peppercorns in a small skillet
and heat over moderate heat until they become lightly toasted and
aromatic. Combine this mixture with the remaining ingredients in a
food processor or electric blender and process until fairly smooth.
When the eggplant is cooled, slice it into strips about 1/2 inch (1
cm) wide and place in a serving dish. Pour the sauce over the
eggplant and mix thoroughly. Sprinkle with the sliced scallion.
Serves 4 to 6.
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