Thai Eggplant Dip

• 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