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An Asian eggplant dip that will not your socks off! You can make it as hot as you like, but the flavor is absolutely marvelous.

Dip into this sweet, hot, sour and salty dip with Middle Eastern Pit Crisps and be ready when your guests ask for more.


INGREDIENTS: Makes 4 cups

•  ¼ cup vegetable oil

•  1¼ pound eggplant, roasted, peeled and cut into 1½ inch cubes (about 6 cups) 

•  1 teaspoon cornstarch

•  ½ cup chicken broth

•  1 teaspoon minced garlic

•  1 tablespoon minced peeled fresh ginger-root

•  2 to 3 teaspoons Szechwan chili paste, Sriracha or Sambal Olek**SEE COOK'S NOTES**,(or to taste)

•  1 teaspoon hoisin sauce**SEE COOK'S NOTES**
•  1 tablespoon rice wine vinegar**SEE COOK'S NOTES** 

•  3 scallions, sliced thin

•  2 tablespoons soy sauce

•  1 tablespoon firmly packed light brown sugar

•  1 red bell pepper, minced

•  1 teaspoon Oriental toasted sesame oil, or to taste

•  White pita and whole-wheat pita, cut into wedges and made into  PITA CRISPS, as an
*Available at Oriental markets, specialty foods shops, and some supermarkets. 


• On a gas or preferably charcoal barbecue, roast the whole eggplant evenly on all sides until the skin
   is charred or the eggplant is soft. Set aside and let cool. Peel off charred skin,or scoop out the soft
   insides of the eggplant and dice into 1/2 inch cubes.


1.  In a small bowl dissolve the cornstarch in the broth. 

2.  To the wok add the garlic, the ginger root, the chili paste, the hoisin sauce, the vinegar, and the
     Sherry and stir-fry the mixture for 30 seconds. 

3.  Add the scallions and stir-fry the mixture for 30 seconds. 

4.  Add the soy sauce, the brown sugar, the cornstarch mixture, stirred, the bell pepper, and the
     eggplant and stir-fry the mixture for 1 minute, or until the eggplant has absorbed most of the

5.  Remove the wok from the heat, add the sesame oil and salt and pepper to taste, and toss the
     mixture well. 

6.  The eggplant mixture may be made 1 day in advance and kept covered and chilled. 

7.  Transfer the eggplant mixture to a bowl and serve it with the pita wedges. 

1. Most of these items can be found in a good supermarket in the Asian Foods Section.  Other options
    are an Asian Market or online at (They have everything if you really need it)

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