Even people who claim not to like eggplant love this as an hors d’oeuvre. Here’s a neat serving idea: spread a layer of uncooked sushi rice on a serving tray and place prepared cups on top. If you have extra eggplant mixture, spread it on bread for sandwiches. Adapted from the Moosewood Restaurant.
Makes 20 – 30 cups
frozen packaged phyllo cups 2 tablespoons rice vinegar
2 medium eggplants 2 teaspoons fresh ginger, grated
1 teaspoon ground anise 4 scallions, minced
1 teaspoon dark sesame oil 3 tablespoons low-sodium soy sauce
Preheat oven to 350°.
Prepare phyllo cups according to package directions.
Line a baking sheet with aluminum foil. Pierce the eggplants with a fork in several spots, place them on the baking sheet. Bake for 45 – 60 minutes, until very soft and somewhat collapsed. Remove eggplants from the oven.
When cool enough to handle, cut eggplants in half, scoop out the flesh and discard the skin. Thoroughly chop the flesh crosswise and lengthwise; you should have about 1½ cups. In a bowl, combine the eggplant with remaining ingredients and mix well.
Spoon about 2 teaspoons of the eggplant mixture into each phyllo cup, and serve.
Click here to download the printable Eggplant Phyllo Cups PDF
