This weekend we were snowed in. A good reason for me to have a craving for Chinese food with all of its attendant fat. So, before the snow hit, I went out and picked up some provisions, including some eggroll wrappers and came home to make up a new recipe. Peking Raviolis with Eggplant 1 package eggroll wrappers or ravioli wrappers. 1 tsp ginger Slice eggplant in half lengthwise and cut off stems.
Place face down on a cookie sheet.
Use non-stick spray if the sheet is not already non stick. Bake for about 1 hour. The eggplant should give to the touch. Take the eggplant out of the oven and allow to cool. While they are cooling mix the rest of the ingredients in a bowl to make a marinade.