Spicy Eggplant Dip

This dip is so good you will want to always have some in your freezer. It is surprisingly easy to make and so good as a dip or a sauce or a spread. Enjoy!

1 large eggplant
2 tbsp garlic cloves, minced
2 tbsp ginger, minced
1/2 green onion thinly sliced
1 tsp chili pepper flakes
1/2 cup soy sauce
1/3 cup brown sugar
2 tbsp rice wine vinegar
2 tbsp warm water
2 tbsp sesame oil
4 tbsp canola oil

1. Prick eggplant all over and bake in 350 oven until for tender 30-45 minutes. (or, prick, wrap in plastic wrap, microwave 3 minute, turn, microwave 3 minutes, turn, microwave 3 minutes, test for tenderness, continue until soft enough)
2. Peel the warm eggplant and process the pulp in a food processor until nearly smooth.
3. Combine the soy sauce, sugar, vinegar, and warm water and stir to dissolve the sugar.
4. Heat the vegetable oil in a heavy skillet until very hot.
5. Add the garlic, ginger, scallions, and pepper flakes all at once and sauté about 15 seconds.
6. Add the soy sauce mixture and stir until simmering.
7. Add the eggplant, stir well to blend and heat through.
8. Remove from the heat and add the sesame oil.
9. Allow to cool. Best if refrigerated overnight.