Japanese Eggplant Dip
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Ingredients
- Crackers
- 1 pkg (4 oz) Crunchmaster® Multi-Seed Ultimate Everything
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- Produce
- 2 Japanese eggplants
- 2 cloves garlic, minced
- 1 green onion, thinly sliced
- Condiments
- 2 tbsp sesame paste
- 2 tbsp tamari
- 1 tbsp chili paste
- Pantry
- 1 roasted red pepper, drained
- Oil and Vinegar
- 3 tbsp olive oil, divided
- 1 tbsp rice wine vinegar
- Baking and Seasoning
- 1/4 tsp each salt and pepper
Directions
- 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.