Grilled Sesame-eggplant Dip With Pita Wedges

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 3 (1 1/4 lb) eggplants
• 1 1/2 tablespoons sesame oil
• 1 1/3 cups chopped green onions, divided (about 6)
• 4 garlic cloves, chopped
• 1 1/2 tablespoons chopped peeled fresh ginger
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons unseasoned rice vinegar
• 1 teaspoon chili-garlic sauce
• 1/2 cup chopped fresh cilantro, divided
• 8 pita breads

Recipe

• 1 place eggplants on preheated grill or directly over gas burner on stive.
• 2 grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes.
• 3 transfer to baking sheet and cool briefly.
• 4 cut eggplants in half.
• 5 scoop flesh into large sieve set over a bowl; discard skins.
• 6 drain at least 30 minutes and up to 1 hour.
• 7 place eggplants in large bowl; smash finely.
• 8 heat sesame oil in large skillet medium-high heat.
• 9 add 1 1/4 cups green onions, garlic and ginger.
• 10 saute until onions soften, about 2 minutes.
• 11 add eggplant, mix in soy sauce, vinegar and chili-garlic sauce.
• 12 cook until heated through, stirring occasionally, about 2 minutes.
• 13 mix in 1/2 cup chopped cilantro.
• 14 season with salt and pepper.
• 15 cover and chill (up to 1 day ahead.).
• 16 bring to room temperature before using.
• 17 toast pits breads on preheated grill or directly over gas burner on stove until beginning to char.
• 18 cut into wedges.
• 19 transfer to bowl.
• 20 place eggplant dip in another bowl.
• 21 sprinkle with remaining green onions and cilantro.
• 22 serve with pita wedges.