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.

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


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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