Prep 30 mins
Cook 1 hr 30 mins
We have always enjoyed an eggplant dip and this was slightly different but oh so good, that we made a meal of it! The cooling period is a lot different than any I have seen - that is after the eggplant has been cooked. Bon Appetit Magazine, June 2008 edition
- 3 (1 1/4 lb) eggplants
- 1 1⁄2 tablespoons sesame oil
- 1 1⁄3 cups chopped green onions, divided (about 6)
- 4 garlic cloves, chopped
- 1 1⁄2 tablespoons chopped peeled fresh ginger
- 1 1⁄2 tablespoons soy sauce
- 1 1⁄2 tablespoons unseasoned rice vinegar
- 1 teaspoon chili-garlic sauce
- 1⁄2 cup chopped fresh cilantro, divided
- 8 pita breads
- Place eggplants on preheated grill or directly over gas burner on stive.
- Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes.
- Transfer to baking sheet and cool briefly.
- Cut eggplants in half.
- Scoop flesh into large sieve set over a bowl; discard skins.
- Drain at least 30 minutes and up to 1 hour.
- Place eggplants in large bowl; smash finely.
- Heat sesame oil in large skillet medium-high heat.
- Add 1 1/4 cups green onions, garlic and ginger.
- Saute until onions soften, about 2 minutes.
- Add eggplant, mix in soy sauce, vinegar and chili-garlic sauce.
- Cook until heated through, stirring occasionally, about 2 minutes.
- Mix in 1/2 cup chopped cilantro.
- Season with salt and pepper.
- Cover and chill (up to 1 day ahead.).
- Bring to room temperature before using.
- Toast pits breads on preheated grill or directly over gas burner on stove until beginning to char.
- Cut into wedges.
- Transfer to bowl.
- Place eggplant dip in another bowl.
- Sprinkle with remaining green onions and cilantro.
- Serve with pita wedges.