Ingredients
2
small eggplant (2 pounds)
6
large cloves garlic, unpeeled
1
tablespoon grated gingerroot
1
tablespoon lemon juice
1
tablespoon soy sauce
3/4
teaspoon ground coriander
3/4
teaspoon sesame oil
1/4
teaspoon fennel seed, crushed
1/4
teaspoon ground red pepper (cayenne)
Preparation
Heat oven to 400°. Spray cookie sheet with nonstick cooking spray. Place eggplant on cookie sheet; pierce several times with fork. Wrap garlic in aluminum foil; place on cookie sheet with eggplant. Bake about 30 minutes or until garlic is tender; remove garlic from oven. Continue baking eggplant about 45 minutes longer or until blackened and collapsed. Let stand until cool enough to handle.
Cut eggplant in half. Scrape out pulp onto chopping board; discard skin. Squeeze roasted garlic out of skins onto eggplant. Coarsely chop eggplant with garlic; place in medium glass or plastic bowl. Stir in remaining ingredients until well blended. Serve at room temperature, or cover and refrigerate until chilled.
