Place eggplant in baking dish and pierce in a few places. Bake in a pre-heated 425F/220 °C oven for 45 to 50 minutes or until tender. Cool. Peel egplant and chop finely.

In a small bowl, combine soy sauce with sugar, vinegar and water.

In wok or skillet, heat oil on medium high heat. Add garlic, ginger, 2 tbsp (25 mL) green onions and chili paste. Cook for 30 seconds until fragrant.

Add soy sauce mixture and, when bubbling, add eggplant. Stir to combine well. Heat thoroughly.

Remove from heat and stir in sesame oil. Place in serving bowl and sprinkle with remaining green onions. Serve cold or at room temperature.

in calories and tastes wonderful on sesame crackers. This recipe is from the "Appetizers" Cookbook and makes approximately 1 1/2 cups (375 mL).