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Asian-Flavored Eggplant Dip With Baked Wonton Crisps
Nb persons: 4
Yield: 2 cups
Preparation time: 15 minutes
Total time: 35 minutes
Source: The Kakeman
| 1 large or 2 small | eggplants, about 2 pounds total, unpeeled and cut into 1/4-inch slices |
| 1 | garlic clove |
| 1 inch | fresh ginger, peeled |
| 1 | jalapeño pepper, quartered lengthwise and seeds removed |
| 1 | green onion, (scallion), cut into 2-inch pieces |
| 2 tablespoons | soy sauce |
| 2 tablespoons | lemon juice |
| 1 tablespoon | sugar |
| 1 teaspoon | roasted sesame oil |
| 1/2 cup | fresh cilantro leaves |
| Baked Wonton Crisps |
Step 1:
Preheat oven to 450°F. Lightly oil 2 baking sheets and arrange eggplant slices on them, brushing with a little oil. Roast until fork-tender, about 15 to 20 minutes. Cool.
Step 2:
Coarsely chop eggplant. In a food processor or blender, with the motor running, drop in garlic, then ginger, jalapeño, and green onion. Add the roasted eggplant, soy sauce, lemon juice, sugar, sesame oil, and half the cilantro; blend until smooth. (Can be made up to 2 days ahead to this point. Cover and refrigerate).
Step 3:
Spoon into a serving dish and garnish with remaining cilantro.
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