This recipe comes from ancient times, a culinary class I took in another life. It makes you break out the food processor. I normally try to avoid using it. However, it’s worth the extra clean up.

This recipe makes about 4 cups.

INGREDIENTS

2 1-1/2 lb eggplants

1 tbs vegetable oil

3/4 cup plus 1 tbs minced green onions

2 1/2 tbs minced fresh peeled ginger

1 tsp chili-garlic sauce

4 garlic cloves, minced

3 tbs brown sugar

1 tbs rice wine vinegar

2 tbs soy sauce

2 tsp fresh lemon juice

2 large seeded tomatoes, chopped

3/4 cup pack fresh chopped cilantro

1 1/2 tsp sesame oil

pita chips (homemade or store bought)

DIRECTIONS

Preheat oven to 425. Pierce eggplants all over with a fork. Place on baking sheet. Roast in oven until eggplants are very soft and deflated, turning once about one hour. Cool slightly.

Cut eggplants in half, scrape flesh into strainer set over large bowl (do not let bottom of the strainer to touch bowl). Let eggplant drain for 30 minutes. Transfer eggplant to processor. Using the pulse button, process until almost smooth.

Heat veg oil in heavy large skillet over med-high heat. Add 1/2 cup of green onions, ginger, garlic and chili-garlic sauce. Saute just until onions soften, about 45 seconds. Stir in brown sugar, soy sauce , vinegar and lemon juice. Bring to simmer stirring constantly. Mix in eggplant puree and cook until heated through, about 2 minutes. Remove from heat, stir in tomatoes, 3/4 cup green onions and sesame oil. Cool to room temp. Season with salt and pepper to taste. Transfer to a medium bowl. (Can be prepared 1 day ahead, but bring to room temp before serving.) Garnish with 1 tbs of green onion and cilantro. Serve with toasted pita chips.