the important and the not-so-important, horribly conflated.

Eggplant Fries w/ Ginger Peanut Dipping Sauce

In foodstuffs on January 6, 2011 at 10:01 pm

These aren’t really “fries,” per se. If you cut them the size of large-ish baby carrots, they will keep their rigidity.

What you’ll need:

3 chinese eggplants, salt, garlic, olive oil, red pepper flakes, apple cider vinegar, creamy peanut butter, ginger, anise seed.

What you’ll do:

1) Preheat the oven to 350.  Slice each eggplant length-wise into 6 slender wedges. Salt generously and let sit in a bowl. Some of the eggplant’s bitter juices will seep out. After 10-15 minutes, rinse and pat dry.

2) While waiting, make your dipping sauce: dump a thumb-length of fresh, peeled ginger; 2 tbs of apple cider vinegar, a glug of olive oil, and several dollops of peanut butter into a blender. Blend until smooth. Refrigerate

3) Throw eggplant wedges into a plastic bag. Add 2 glugs of olive oil, and shake to coat the vegetables evenly. Add minced garlic (2 cloves), anise seed, and red pepper flakes and shake again to evenly distribute the spices.

4) Place the wedges on a baking pan. Bake until golden on both sides (flip halfway through the 20 minute baking time. Dip.

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