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Szechuan Eggplant Dip

Source of Recipe

"Beyond the Moon Cookbook" by Ginny Callan


Recipe Introduction

Serve this smooth, hot dip with crackers or vegetable dippers. Look for chili paste with garlic in the gourmet food section of your market.

List of Ingredients

3 tablespoons peanut oil
1 pound eggplant, peeled and chopped (about 6 cups)
2 tablespoons peeled and finely chopped fresh ginger
1 to 2 teaspoons chili paste with garlic
2 tablespoons rice vinegar or white-wine vinegar
2 tablespoons tahini
2 tablespoons tamari or soy sauce (wheat free if necessary or Bragg's Liquid
Aminos)
1 teaspoon sesame oil
2 scallions, thinly sliced


Recipe

Heat the peanut oil in a skillet over medium heat. Saute the eggplant and ginger until the eggplant is tender, 8 to 10 minutes, stirring occasionally.
(Add a tablespoon or two of water if needed to prevent sticking.)

Puree the sauteed eggplant in a food processor or blender, along with the chili paste, vinegar, tahini, tamari and sesame oil.

Spoon the dip into a serving bowl. Stir in half the scallions, and garnish with the other half. Serve at room temperature or chilled. Makes 2 cups.