This is excellent and very easy to make. With pita bread it makes a great
summer appetizer or side. Note that it is pretty spicy; depending on your
tastes you might want to start with just 1/4 tsp. crushed red pepper and add
more as you prefer.
Thai Eggplant Dip
From a book called From Asparagus to Zucchini, published by the Madison Area
Community Supported Agriculture Coalition
2 medium eggplants
3-4 garlic cloves
1 Tbs. minced fresh ginger
2 Tbs. soy sauce
2 Tbs. rice vinegar
1 Tbs. minced fresh cilantro
1/2 tsp. crushed red pepper flakes
salt to taste
Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a
baking sheet and bake in 350 degree oven until very soft, about 1 hour. When
cool enough to handle, remove skin. With a food processor running, add garlic
and ginger and mince. Add baked eggplant and process until smooth. Add
remaining ingredients. Refrigerate up to 4 days or freeze. Serve with warm
pita bread cut into trianges.
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