(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.