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Thai Eggplant Dip

2 medium eggplants             3-4 cloves garlic                            1 Tbls minced fresh ginger

2 Tbls soy sauce                     2 Tbls rice vinegar                        1 Tbls sesame oil

1 Tbls minced fresh cilantro    1/2 tsp crushed red pepper flakes

Salt to taste                              Pita bread

Cut off eggplant stems.  Pierce eggplant several times with a fork.  Place on a baking sheet and cook in a 350º F oven until very soft, about 1 hour.   When cool enough to handle, remove skin.

With the motor running on a food processor, add garlic and ginger and mince.

Add eggplant and whirl until smooth.  Add remaining ingredients except bread. 

Refrigerate up to 4 days or freeze. 

Serve with warm pita bread triangles.  Makes about 2 1/2 cups.