Chinese Eggplant Dip

Directions

1. 1
   Preheat the oven to 425 degrees.
2. 2
   Place the eggplant on a baking sheet, and prick them in several places with a fork to allow steam to escape.
3. 3
   Pour 1 tablespoon of the vegetable oil into your hands, and rub the eggplant.
4. 4
   Roast them until soft, for 30 to 40 minutes, turning once halfway through the cooking.
5. 5
   Remove from the oven, and set aside until the eggplant are cool enough to handle.
6. 6
   When cool, cut off the stems, and peel the eggplant.
7. 7
   Place the pulp in a food processor, and process until smooth.
8. 8
   Set aside.
9. 9
   Heat the remaining vegetable oil, along with the sesame oil, in a skillet over medium-high heat.
10. 10
    Add the garlic, ginger, scallions and red-pepper flakes; cook quickly, stirring constantly, for 1 minute.
11. 11
    In a small bowl, whisk together the soy sauce, brown sugar and vinegar.
12. 12
    Add to the skillet, and bring to a boil.
13. 13
    Stir in the eggplant, and simmer for 3 minutes.
14. 14
    Remove from the heat, and stir in the lemon juice and cilantro.
15. 15
    Serve warm, at room temperature or chilled.