Thai Eggplant Dip

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.