Redux – Thai Eggplant/Chickpea dip

Thai Eggplant/chickpea Dip

(Adapted from the A to Z cookbook, Madison, WI)

2 medium eggplants (I had only one lovely bell eggplant)

3-4 garlic cloves ( I had one giant one)

1 T minced ginger (I had only powdered so used about 1 t)

2 T soy sauce ( I used Tamari)

2 T rice wine/vinegar

1 T sesame oil

½ t crushed red papper flakes    salt to taste

pita bread or other crackers or flatbread like naan

Cut off eggplant stem, pierce with a fork all over, and cook on a baking sheet for at 350F for about an hour, or until VERY soft. When cool to handle, remove skin. Process garlic in processor, add eggplant, a can of chick peas (because I didn’t have the second eggplant I substituted) and the ginger. Gradually add the liquids, then the pepper flakes and salt to taste. I played with the quantities, using a little less of each to start with and adding after tasting. This is a very flexible recipe. It’s really good and a change from a middle eastern hummus dip.

Refrigerate up to 4 days or freeze. I froze a previous batch and it came out nicely creamy when it was defrosted. Even people who say they don’t like eggplant, like my honey, like this garlic-y dip.


About mim4mail

If I'd have known I'd be using this as my recipe blog, I'd have chosen a different name. Oh well. Bon Apetit! Artist, Wife, and Mother to 2 grown offspring, reader, learner, traveler, letter writer, member of IUOMA, The Letter Writers Alliance, and The League of Space Pirates, and other leagues, alliances, and associations.
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