Asian Eggplant Dip with Rice Crackers
Asian Eggplant dip is super easy and very tasty. It is a great option to have on the buffet table as it is gluten free, vegan, low-fat and generally hypo-allergenic, although I’m sure someone has an allergy to sesame seeds or eggplants but it does tick some politically correct eating boxes. Serve it up with a variety of gourmet rice crackers or vegetable dippers for an amazingly simple and flavorful Asian Appetizer.
Asian Eggplant Dip
Prep
Cook
Total
Yield 2 cups
Serve with Rice Crackers or cut Vegetables for dipping
Ingredients
- 2-3 large Eggplants
- 2 cloves Garlic (blanched)
- 2 teaspoons Roasted Sesame Oil
- 2 tablespoons Soy or Tamari
- 2 tablespoons Brown Rice Vinegar
- 1/2 teaspoon Chinese 5 Spice Powder or Ground Fennel
- Sea Salt and Ground Pepper
- Chopped Green Onions
Instructions
- Heat the oven to 425
- Wash and poke a few holes in the Eggplant
- Roast for 1 hour on a foil lines baking sheet close to oven top element, turning once or twice
- Let cool and scoop out the flesh
- Whirl all the ingredients together in a food processor or Vitamix and top with chopped Green Onions
Asian Eggplant DipAsi
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