From Recipes from America’s Small Farms
1 medium to large eggplant
3 to 4 garlic cloves minced
1 TBSP peeled minced fresh ginger
2 TBSP rice wine vinegar
2 TBSP sesame oil
2 TBSP soy sauce
2 TBSP chopped fresh parsley or cilantro
Salt and red pepper to taste
Preheat the oven to 400F.
Puncture the eggplant in a few places and wrap it loosely with aluminum foil. Place it in the oven and bake until it’s soft and mushy, about 1 hour. Let cool completely then scrape all the flesh from the purple skin.
Combine the eggplant pulp, garlic and ginger in a food processor or blender until smooth. Mix in the remaining ingredients and serve with crusty bread, naan, flatbread or pita bread.