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This is excellent and very easy to make.  With pita bread it makes a great 
summer appetizer or side.  Note that it is pretty spicy; depending on your 
tastes you might want to start with just 1/4 tsp. crushed red pepper and add 
more as you prefer.

Thai Eggplant Dip

 From a book called From Asparagus to Zucchini, published by the Madison Area 
Community Supported Agriculture Coalition

2 medium eggplants
3-4 garlic cloves
1 Tbs. minced fresh ginger
2 Tbs. soy sauce
2 Tbs. rice vinegar
1 Tbs. minced fresh cilantro
1/2 tsp. crushed red pepper flakes
salt to taste

Cut off eggplant stems.  Pierce eggplant several times with a fork.  Place on a 
baking sheet and bake in 350 degree oven until very soft, about 1 hour.  When 
cool enough to handle, remove skin.  With a food processor running, add garlic 
and ginger and mince.  Add baked eggplant and process until smooth.  Add 
remaining ingredients.  Refrigerate up to 4 days or freeze.  Serve with warm 
pita bread cut into trianges.