Asian Eggplant Dip

8 ingredients
5 steps

Ingredients

  • 1 large eggplant
  • 2 cloves garlic
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice wine vinegar
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. sesame oil
  • 1 Tbsp. minced fresh cilantro
  • 1/2 tsp. crushed dried hot red chiles (optional)

Directions

  1. 1
    Cut off eggplant stem. Rinse.
  2. 2
    Pierce eggplant in 12 places with a fork.
  3. 3
    Set in baking pan at 350° for 1 hour in oven until sagging.
  4. 4
    Cool and peel.
  5. 5
    Put everything in blender. Serve at room temperature.

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