Chinese Blends

If you’re like a lot of people, when you get Chinese
  takeout, you receive a bunch of sauces to go with your order. 
That typically includes hot mustard, soy sauce, and that sweet stuff
(indescribable) that goes on egg rolls.  You may use one or two, then
put the rest in the frig where they rot for
decades.

Here’s a way to use them (not that you were thinking about this).  The
idea for this concoction was totally random.  It occurred one night as my wife fried
up some eggplant.  I took out all the sauces and squeezed them into a bowl, stirred
them up, tasted it.  Mmmmmm, not bad. 
Really. Kind of sweet, spicy
and tangy.

The mixture is great as a dip.  We use it once or twice a year to clean out
the refrigerator and eat eggplant, because neither of these are typical
occurrences in our household.

Slice the eggplant.  Heat the frying pan to medium high with a thin layer of oil. 
Mix an egg and some milk.  In a paper bag, throw together a coating mixture
(bread crumbs) and for a little more zest, add Old Bay seasoning or some pepper,
or perhaps some Creole powder.  Dip the eggplant slices in
the batter, then shake them in the bread crumb/Old Bay mixture, then place in
the pan to fry.

Turn them as necessary until they are golden on both sides.  You want
it slightly crunchy, but not burnt, obviously.



Bring out the dip. 
Call your guests in.  Start
your party right with these as an appetizer. They’ll be gone in
seconds.