Makes about 4 cups
2 1- to 1-1/4-pound eggplants
1 Tbl vegetable oil or peanut oil
3/4 cup, packed, plus 1 Tbl minced
2-1/2 Tbls minced peeled fresh ginger
4 cloves garlic, minced
1 teasp chili-garlic sauce
3 Tbls, packed, golden brown sugar
2 Tbls soy sauce
1 Tbl rice vinegar
2 teasp fresh lemon juice
2 large plum tomatoes, seeded, chopped
3/4 cup, packed, plus 1 Tbl finely chopped
1-1/2 teasp oriental sesame oil
Preheat oven to 425º. Pierce eggplants all over with fork. Place on baking sheet. Roast in oven until eggplants are very soft and deflated, turning once, about 1 hour. Cool slightly.
Cut egglants in half; scrape flesh into strainer set over large bowl (do not allow strainer to touch bowl). Let eggplant drain 30 minutes. Transfer eggplant to processor. Using on/off turns, process until almost smooth.
Heat vegetable oil in heavy larte skillet over medium-high heat. Add 3/4 cup green onions, ginger, garlic and chili-garlic sauce; saute just until onions soften, about 45 seconds. Stir in brown sugar, soy sauce, vinegar and lemon juice. Bring to simmer, stirring constantly. Mix in eggplant puree and cook until heated through, about 2 minutes. Remove from heat.
Stir in tomatoes, 3/4 cup cilantro and sesame oil. Cool to room temperature.
Season with salt and pepper. Transfer to medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Garnish eggplant salsa with 1 tablespoon each green onions and cilantro. Serve with Parmesan Pita Crisps. SHARE With Your Friends: