This is an “eggplant caviar” if you will, a spicy-sweet-tart purée of eggplant that beguiles even those who think they hate eggplant. One of the first dishes I ever made, it has become a China Moon hallmark. Served in tiny bowls ringed by crispy garlic croutons, it is the amuse-gueule (throat-tickler) we send to all our guests.
Unlike traditional Chinese eggplant dishes, which are steamed or fried, this one is baked. It makes it easy and texturally interesting. I use Western