Vegetarian XO Sauce and Eggplant salad (adapted from Little Saint in Healdsburg)

 

• For XO sauce:
• 
  
• 3 cloves fresh garlic
• 1 large shallot, peeled and halved
• Chop in processor and saute in 1/3 c. oil until delicious
• 
  
• 8oz sliced shiitake mushrooms, (chopped in food processor)

Add to garlic and shallot

• 
  

Add:

• 1/2 cup soy sauce
• 2 tablespoons honey
• 3 teaspoons McCormick® Crushed Red Pepper
• 2 teaspoons McCormick® Ground Ginger
• 2 teaspoons McCormick® Smoked Paprika
• 1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
• 1/2 teaspoon McCormick® Ground Cumin
• 2 teaspoons sea salt from McCormick® Sea Salt Grinder

Saute 7 minute. Add more oil as needed. Store covered in Refrigerator.

SALAD:

1 Eggplant - cut into cheeks and then slice middle - brush with XO and broil to brown.

1 c. Rice - leftover rice is best - spread thin and bake on cookie sheet to brown and crisp up

Layer:

Eggplant

Chopped red cabbage (mix with carrots is fine) mixed with some XO

Top with crisped rice, sunflower seeds