2 eggplants, medium
3-4 garlic cloves
1 tablespoon ginger, minced
2 tablespoons soy sauce
2 tablespoons rice Vinegar
1 tablespoon sesame oil
1 tablespoon fresh cilantro, minced
½ teaspoon 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 at 350° until very soft, about 1 hour. When cool enough to handle, remove skin. Whit the motor running on a food processor, add garlic and ginger to 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 ½ cups.
Recipe courtesy Madison Area Community Supported Agriculture Coalition. From Asparagus to Zucchini: A Guide to Farm – Fresh, Seasonal Produce. Wisconson.1996.