Serves 4 to 6
• 2 lbs. firm young eggplant
• 1 Tbs. peanut oil
• 2 Tbs. cider vinegar
• 2½ Tbs. brown sugar
• 2 small cloves garlic, minced
• 2 Tbs. finely minced onion
• 2 generous tsp. grated fresh ginger
• 2 tsp. fresh lemon juice
1. Prick the eggplants in several places with a fork and roast them in a 400-degree oven until they are quite soft.
2. When the eggplants are cool enough to handle, cut them in half and scrape the pulp carefully out of the skin. If the seeds are dark brown and starting to separate from the eggplant plant, they will be bitter and must be removed (meaning it wasn’t quite young or fresh enough). If the seeds are pale and small, leave them.
3. Drain the eggplant pulp thoroughly in a large sieve and mince it. Combine the minced eggplant in a bowl with all the remaining ingredients, mix well, and chill several hours.
4. Serve small portions of the chilled eggplant on lettuce leaves as a first course or with unsalted crackers as a dip.
