Taste Of China – Eggplant Dip

• 1 large eggplant
• 4 teaspoons Chinese thin soy sauce
• 1 tablespoon distilled white vinegar
• 2 teaspoons sesame oil
• 1 garlic clove, mushed to a pulp
• 1/4 teaspoon hot oil or hot sauce
• 1/8 teaspoon salt or to taste
• 1 tablespoon very finely chopped green onions
• 1 tablespoon finely chopped fresh Chinese parsley (optional)

1. There are two methods to cook eggplant: steaming or roasting. I prefer roasting because it requires less preparation, but you make your own choice.
2. Roasting method:rnPreheat oven to 425 degrees Fahrenheit.rnPrick eggplant in several places with a fork to allow steam to escape. Rub eggplant with one tablespoon oil and wrap in aluminum foil. Place on a baking sheet and roast until soft, for about 30-40 minutes. Remove from the oven and set aside until the eggplant is cool enough to handle.rnWhen cool, slice lengthwise and scrape out eggplant meat into a bowl; mash lightly with a fork. You do NOT want a puree.
3. Steaming method:rnSet up your steaming equipment. Remember that the water in the lower container should not touch the bottom of the perforated steamer. There should be a lid to hold in the steam.rnPeel the eggplant and cut into large 1-inch chunks. Bring the steaming water to a boil. Put the eggplant in the steamer, cover and steam for 20 minutes or until eggplant is tender. Put the eggplant in a bowl and mash lightly with a fork. You do NOT want a puree.
4. Mix the soy sauce, vinegar, sesame oil, garlic, hot oil or sauce and salt in a small bowl and pour over the eggplant; mix. Cover and chill until ready to serve. Garnish with scallions and parsley just before serving. Serve with baked pita chips, crackers or toasted tortilla or pita bread triangles.

eggplant, chinese thin, white vinegar, sesame oil, garlic, hot oil, salt, green onions, fresh chinese parsley

Taken from food52.com/recipes/37807-taste-of-china-eggplant-dip (may not work)