Ingredients

The following ingredients have 1 Servings
  • 1 medium eggplant ((about 1 pound/450 grams))
  • 1 teaspoon vegetable or olive oil
  • 1/3 cup finely chopped onion
  • 1 teaspoon minced garlic ((1 clove))
  • 1 teaspoon grated fresh ginger ((or 1/4 tsp ground ginger))
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1/2 tablespoon rice wine ((or lemon juice))
  • 1/4 teaspoon red pepper flakes
  • salt to taste ((about 1/2 tsp))
  • Optional: 2-3 drops sesame oil or more, fresh parsley or cilantro

Instruction

  • GRILL EGGPLANT: Heat grill to high. Pierce eggplant in several spots with a sharp knife. Place eggplant on grill and cook for 15-20 minutes, turning occasionally. Eggplant is ready when very soft (pierced through with knife) and charred. (To ROAST instead, see NOTE 1). Transfer to colander and slit eggplant open. Let extra moisture drain and cool. Scrape flesh off eggplant skin and remove seeds (if any). 
  • MAKE FLAVOR MIXTURE: While eggplant is grilling, heat oil in a small pan to medium heat.  Add onions and saute 5-6 minutes until tender. Stir in garlic and ginger for 30 seconds. Add soy, brown sugar, rice wine, chili flakes and salt. Bring to boil for 1 minute, stirring constantly. Remove from heat. 
  • BLEND EGGPLANT DIP: Place cooked eggplant flesh in food processor. Add onion mixture. Process until smooth. Alternatively, use an immersion stick blender. Taste and adjust seasonings to your taste. Add a few drops of sesame oil if using (I do). Transfer to a serving bowl. Serve this creamy dip cold, warm or at room temperature with pita chips, crusty bread, raw vegetables or crackers.