Stir together mayonnaise, green onions, parsley, hot chili sauce, and garlic.
Wash eggplants and grill on all sides until they become charred and soft.
Remove from heat and let cool slightly before removing the skins.
Cut off the top and bottom and roughly chop the eggplant flesh.
In a food processor chop garlic. Add eggplant, tahini paste, juice of 1-2 lemons and a pinch of salt.
Process until smooth add lemon juice or water until you get the desire consistency.
Place in serving bowl. Drizzle with olive oil and sprinkle with paprika. Serve with pita wedges.
2 medium eggplants
3 large celery stalks, chopped
4 medium cloves of garlic, minced
2 large eggs, beaten
2 large red onions, chopped
1 large green bell pepper, chopped
1 c bread crumbs, buttered (divided in half)
1 lb peeled, deviened shrimp (chopped into small pieces)
1 tsp hot sauce
3 Tbsp olive oil
1 1/2 Tbsp butter, cut into tiny cubes
salt and pepper to taste
Peel eggplants, cut into small pieces, soak in a large bowl of salted water for about 20 minutes. (this will keep the eggplant from turning dark.) While the eggplant are soaking, Bring a large pot of water boiling. Drain the eggplant and boil in the boiling water until tender. Drain eggplant, mash and set aside.
Heat oil in 2 quart saucepan, saute chopped onions, celery, bell pepper, and garlic until tender and onions are translucent. Add chopped shrimp and season with salt and pepper to taste.. Let simmer until all the shrimp pieces have turned pink.
Remove from fire, add mashed eggplant, 1/2 cup of the bread crumbs, and hot sauce. Add beaten eggs. Mix thouroughly and pour into buttered casserole dish. sprinkle with remaining bread crumbs and dot with butter. Bake at 400 degrees for 30 minutes or until top of casserole is browned and eggs are cooked.
1 lb lean ground pork
1-2 tsp vegetable oil (as needed)
1½ C shredded carrots
1 C diced yellow onion
6 C shredded napa cabbage*
1 clove minced garlic
2 Tbsp low sodium soy sauce
1 Tbsp oyster sauce
1 tsp fish sauce
1 tsp ground ginger
1 tsp corn starch
12 egg roll wrappers
1 Tbsp vegetable oil
Preheat oven to 400º F. In a large pan (I prefer cast iron), over medium high heat, brown 1 lb of lean ground pork by breaking it apart into small pieces as it cooks. Add a little vegetable oil to the pan as needed to prevent sticking, depending on how lean the meat is. Once cooked through, transfer to a covered dish for keeping while the vegetables cook. Prep the vegetables while the meat is cooking to save time.
Reduce the heat to medium and add the diced onions and shredded carrots to the pan the pork was cooked in. Cook for 3 minutes. Add a little oil as needed to prevent sticking.
Add 6 cups of shredded cabbage to the pan and cook for about 3 minutes, or until the cabbage is wilted.
While the cabbage is cooking, whisk together the minced garlic, ground ginger, soy sauce, oyster sauce, fish sauce and corn starch in a small bowl. Once the cabbage is wilted add it to the pan. Continue to cook, stirring frequently, until all of the liquid is absorbed, and then remove the pan from the heat. Allow the mixture to cool for 10-15 minutes before filling the egg rolls.
To fill the egg rolls add ¼ C of filling to the center of the roll, fold in one corner, lightly wet it by dipping your finger in water, and fold over a second and a third corner. Lightly wet the folded corners again, and then roll the egg roll towards the fourth corner to form a roll.**
Place each spring roll
on a lightly greased baking sheet and lightly brush each one with vegetable oil. Bake in a 400º F oven for 10-12 minutes, or until golden brown. Best served immediately with duck sauce.