Preparation:

Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and bake in 350° F 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.

Preparation:

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.

Servings:
Source: Cynthia Richter, From Asparagus to Zucchini
Submitted by: Recipe Group Member
Date: Jun 20, 1997

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