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Thai Eggplant Dip

August 19, 2010

While I was staying at Mom & Dad’s several weeks ago, we harvested an eggplant from their garden.

Maybe you'll have two eggplants.

I had brought some cookbooks with me on the trip, so we made an old favorite of mine–a dip that I’ve successfully brought to parties. It’s easy, good, and exotic. But we had to halve the recipe because we only had one eggplant.

2 medium eggplants

3-4 cloves garlic

1 T. minced fresh ginger

2 T. soy sauce

2 T. rice vinegar

1 T. sesame oil

1 T. minced fresh cilantro

1/2 t. crushed red pepper flakes

salt to taste

pita bread, or something else to eat with the dip

Roast the eggplant on a grill or in the oven by piercing with a fork, placing on a baking sheet, and cooking at 350 for 1 hour (or until very soft.) If you have a grill (which I don’t), figure out what you need to do and do it so the eggplant is soft.

When cool enough to handle, remove skin. Put the eggplant and all the ingredients (except bread, duh) into a blender or food processor. Process until smooth. Makes about 2.5 cups.

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