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We are flooded with summer eggplants. What to do with them all?

Eun Jeong usually makes a Korean side dish by chopping them up, cooking them a little, and marinating them in a sauce similar to her other side dishes. It’s good, but I wanted something different. So I did basically what she did but made it into a dip, like Baba Ganoush.

INGREDIENTS
3 Asian Eggplants
1-2 cloves of Garlic, depending on taste
1 teaspoon Gochugaruê³ ì¶”ê°€ë£¨ (Korean Chile Powder)
Juice of 1/2 a Lemon
1 Tablespoon Sesame Oil
Salt to taste
Sesame Oil and toasted Sesame Seeds for garnish

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METHOD

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1. Score the Eggplants so they won’t explode.

2. Roast the Eggplants at 400F or 200C for 45 minutes to an hour — until they’re soft.

4. Cool the Eggplants then slice them open and scoop the insides out into a collander. Press the excess liquid out.

5. Add the Eggplants, Garlic, Gochugaru, Lemon Juice, Sesame Oil, and Salt into a food processor. Blend until smooth with a little chunkiness. NOTE: In the picture, I have three cloves of garlic. I think that was a bit too much.

6. Serve drizzled with more Sesame Oil and Sesame Seeds accompanied by pita bread or tortilla chips.

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