Subject: Cold Eggplant in Sesame Sauce
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 26 2003 - 02:18:32 EDT
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FOOD FUNNY
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Thanks to our Last Morsel editor Barbara Forsythe for what she terms
this "bad joke bonanza":
What happens when you cross rice krispies with a Kangaroo?
Snap! Crackle! Hop!
How do you know when a train is eating?
You hear it chooing!
What do baby apes sleep in?
Apricots.
What do Zulus do with their banana skins?
Throw them away!
Did you hear about the dog who ate all the Christmas decorations?
He came down with tinsellitis!
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TODAY'S RECIPE
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Today's recipe is one of more than 60 authentic Asian recipes
contained in edition #30 of World Wide Recipes EXTRA! It's available
for only $5 at http://www.worldwiderecipes.com/extra or by sending a
blank email to mailto:Check@wwrecipes.com and years from now you will
probably kick yourself for not buying it now.
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
* These may be impossible to find in the US and other countries due to
import restrictions. I include theme here for authenticity's sake,
but please omit them if necessary.
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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