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.