1. Wash and score the skin of the eggplant.
2. Place the eggplant on a parchment lined baking sheet.
3. Place the eggplant in a preheated 475 degree oven for approx. 1 hour, turning occasionally.
4. Remove eggplant from oven and allow to cool.
5. Working over the bowl of a food processor, scrape the flesh of the eggplant into the bowl,
discard the skin.
6. Puree all of the ingredients together.

Serve with crackers, toast points or toasted pita chips.


From our test kitchen:
For a spicier version use ¼ c Asian Reduction Sauce in place of the Toasted Sesame & Ginger Asian Sauce.

To contact us, please email GreatFood@DulcetCuisine.com