Skip to content

Thai Eggplant Dip

August 21, 2009
Source: From Asparagus to Zucchini 3rd ed.

  • 2 medium eggplant
  • 4 cloves garlic
  • 1 Tb fresh ginger, minced (optional)
  • 2 Tb soy sauce
  • 2 Tb rice vinegar
  • 1 Tb sesame oil
  • 1 Tb fresh cilantro or parsley, minced
  • ½ tsp crushed red pepper flakes
  • salt to taste
  • pita bread, chips, etc. to serve
  1. Cut off eggplant stems and pierce several times with a fork.  Place on a baking sheet and cook at 350° until very soft, about an hour.  When cool enough to handle, remove the skin.  Try not to laugh at the naked eggplant.
  2. Mince garlic and ginger in a food processor.  Add eggplant and whirl until smooth.  Add remaining ingredients, except bread for serving.
  3. Refrigerate up to 4 days, or refrigerate in bag or sealable container.

Makes 2 ½ cups
From August 21, 2009 Fox & Fawn Farm Newsletter

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: