Panko Eggplant with Chile-Yogurt Salsa By Ming Tsai
Panko is a Japanese breadcrumb that is becoming more and more popular because it has a crisper, airier texture than most types of bradcrumbs, and I adore using it on this vegetarian appetizer that's perfect for any gathering.
3 Japanese eggplant, halved lengthwise and scored diagonally
1 tablespoon sesame oil
3 tablespoons canola oil
2 tablespoons Sriracha
1 cup panko
1 cup non-fat Greek yogurt
3 scallions sliced thinly
1 large tomato, 1/2-inch dice
8 leaves Thai basil, fine ribbons
1 tablespoon sriracha
Pre-heat oven to low broil.
Lay out eggplant and season.
Mix together the oils and sriracha.
Brush mixture onto sliced side of eggplant and dip into panko, place on baking dish.
Moisten breadcrumbs on top with a drizzle of olive oil.
Place tray on middle shelf. Cook until golden, brown and delicious, about 15-20 minutes.
Meanwhile, in a bowl, combine Greek yogurt, scallions, tomato, basil and Sriracha, season and store salsa in fridge.
To serve, plate with a few tablespoons salsa spooned over hot eggplant.
Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.
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