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