Asian Eggplant Dip

                                                                                    
Quantities                Ingredients
1 (1 1/4 to 1 1/2 lb.) 
Large eggplant
1 or 2
Cloves garlic
2 Tbsp.
Soy sauce
2 Tbsp.Rice wine (mirin) or dry vermouth
1 Tbsp.
Minced fresh ginger
1 Tbsp.
Oriental sesame oil
1 Tbsp.
Minced fresh cilantro (coriander)
1/2 tsp.
Crushed dried hot red chilies

Salt

Lahvosh crackers or cracker bread

Preparation Procedures:

1. Cut off eggplant stem. Rinse eggplant and pierce deeply in 10 to 12 places with a fork. Set in an 8 to 9 inch wide baking pan. 

2. Bake in a 360 degree oven until sagging and very soft when pressed, about 1 hour. Let cool.

3. If desired, trim off and discard the purple skin. Cut eggplant into large chunks. Put eggplant and garlic in a food processor or blender and whirl with the soy sauce, wine, ginger, sesame oil, cilantro and chilies until a fairly smooth puree forms, scrape container sides often. Add salt to taste and scoop into a bowl. If made ahead, cover and chill up to 4 days. Serve at room temperature to scoop onto crackers. Makes about 2 cups, 16 snack servings. 

4. Mound this assertive dip on paper-thin crackers. For a lighter-colored dip, peel the cooked eggplant. 

Pan Size & Preparation:  8 to 9 inch baking pan 

Yield:  16 snack servings 

Oven Temperature:  360 degrees 

Baking Time:  1 hour