A New Years Day request from Sister Meghan to Sister Mary:
"Can you give me the recipe for Strange Flavor Eggplant?"
Sure can! I learned this recipe from Chef Nancy Kelly probably about 18 years ago. Always delicious as well as intriguing. It's Thai in origin and can be served with cucumber slices, thinly sliced and toasted baguette or sesame crackers.

Strange Flavor Eggplant

1 large eggplant, roasted (Preheat oven 450, poke eggplant all over w/fork, set on cookie sheet in center of oven and roast 1/2 hour, or so, until cooked through. Split in half, cool, scoop out flesh and put into blender or processor and puree)
1 T minced garlic
1 T minced fresh, or jarred, ginger
1/4 C fresh green onions, thinly sliced
1/4 to 1/2 t red pepper flakes
2 T roasted peanut oil


3 T soy sauce
3 T brown sugar
1 t unseasoned rice wine vinegar
1 T hot water
Mix together in a small bowl and set aside.

1/2 t toasted sesame oil

If medium frying pan, heat oil, add ginger garlic, pepper and green onion. Saute to flavor oil. Add pureed eggplant and cook 2 to 3 minutes. Add bowl of sauce mixture and cook 2 to 3 minutes. Remove from stove and add sesame oil. Chill or serve at room temperature.