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
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/asian-eggplant-dip/