GRILLED SESAME-EGGPLANT DIP WITH PITA WEDGES

GRILLED SESAME-EGGPLANT DIP WITH PITA WEDGES image

Yield makes about 3 cups

Number Of Ingredients 10

3 1 1/4-pound Eggplants
1 1/2 tablespoons Asian Sesame oil
1 1/2 cups chopped green onions(about 6) divided
4 garlic cloves, chopped
1 1/2 tablespoons chopped peeled fresh ginger
1 1/2 tablespoons soy sauce
1 2/2 tablespoons unseasoned rice vinegar
1 tablespoon chili-garlic sauce
1/2 cup chopped fresh cilantro, divided
8 pita breads

Steps:

Place eggplants on preheated grill or directly over gas burner on stove. Grill until skin is blackened and cracked and eggplant is tender and collapsing, turning occasionally, about 25 minutes. Transfer to baking sheet and cool briefly. Cut eggplants in half. Scoop out flesh into large sieve set over bowl; discard skins. Drain at least 30 minutes and up to one hour. Place eggplant in large bowl; mash finely. Heat sesame oil in a large skillet over medium-high heat. Add 1 1/4 cups green onions, garlic, and ginger. Saute until onions soften, about 2 minutes. Add eggplant; mix in soy sauce vinegar, and chili-garlic sauce. Cook until heated through, stirring occasionally, about 2 minutes. Mix in 1/3 cup cilantro. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Bring to room temperature before using. Toast pita breads on preheated grill or directly over gas burner on stove until beginning to char. Cut into wedges. Transfer to bowl. Place eggplant dip in another bowl. Sprinkle with remaining green onions and cilantro. Serve with pita wedges.