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. ---------------------------------------------------------------------------
Nutrition
Ingredients
