Thai Eggplant Dip

From M. Snyder and S. Breckenridge, Isthmus

2 medium eggplants
3-4 cloves garlic
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon minced fresh cilantro
½ teaspoon crushed red pepper flakes
Salt to taste
Pita bread

Cut off eggplant stems. Pierce eggplant several times with a fork. Place on a baking sheet and cook in a 350 degree oven until very soft, about an hour. When cool enough to handle, remove skin. With the motor running on a food processor, add garlic and ginger and mince. Add eggplant and whirl until smooth. Add remaining ingredients except bread. Refrigerate up to 4 days or freeze. Serve with warm pita bread triangles. Makes about 2 ½ cups.

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