Thai Eggplant Dip

by Dana Kayal
1 lg eggplant (1.5 lbs)
2 Tbsp Soy Sauce
2 Tbsp Brown Sugar
1 tsp VE Thai
1 tsp VE Ginger
1/8 tsp Harissa (optional - use only if you like it hot)
1 tsp rice vinegar
1 Tbsp Water
1 Tbsp Veg Oil
4 cloves garlic, crushed
4 green onions, chopped
1 tsp sesame oil

1. Pierce eggplant and bake at 425 F for 45-60 mins. Remove from oven and allow to cool. Peel and then chop into fine pieces.
2. Mix together soy, sugar, thai, ginger (harissa), vinegar and water in small bowl. Set aside.
3. over medium heat add oil to frying pan. When oil is heated add garlic and 1/2 of green onions stir fry for 1-2 minutes.
4. Add soy mixture to garlic-onion mixture. Bring to a boil. Add eggplant other 1/2 ofgreen onions. Heat through.
5, Remove from heat and stir in sesame oil. Allow to cool before serving. You wish to refrigerate this before using. This dip goes great with sesame crackers.