- Preheat oven to 425°F. Brush eggplants with 1 tbsp oil. Bake on parchment paper–lined baking sheet for 30 to 40 minutes or until golden brown, skins are charred and very tender. Let cool completely. Peel eggplants; chop coarsely.
- In food processor, pulse together roasted eggplants, garlic, red pepper, sesame paste, tamari, chili paste, remaining olive oil, vinegar, salt and pepper until smooth.
- Transfer to serving dish. Garnish with sliced green onions. Serve with crackers.
Tip: For tangier results, substitute lemon juice for rice wine vinegar.