I once made this eggplant dip when some of my husband’s friends were over. I gave them each a bowl to take home for Shabbat. Now I get weekly e-mails to find out if I “perhaps made it again.” This week I answered yes!
- chinese (asian) eggplants - 5, thinly sliced, peel on
- garlic - 20 whole cloves, peeled
- oil - for oven frying
- sun-dried tomatoes - 1 7.5-oz pkg in oil, drained and chopped
- herb-flavored tomato sauce - 1 19-oz can
- brown sugar - 1 tbsp plus 2 tsp
- vinegar - 2 tsp
Preheat oven to 425°F (220°C). Place the sliced eggplant and garlic cloves into a Pyrex baking dish and pour in enough oil to just cover it. Place dish into the oven and bake for about half an hour, mixing once or twice. The edges of the eggplant should be turning crispy. Remove from oven and pour through a sieve, discarding any extra oil.
Return eggplant and garlic cloves into the baking dish and add the remaining ingredients. Mix well and cover. Lower oven heat to 350°F (180°C). Bake for 35 minutes and cool. Refrigerate.
Serve scooped in a martini glass with some garlic-toasted baguettes. Alternatively, serve in little bowls made of wontons, along with guacamole.
To make garlic-toasted baguettes: Slice a long French baguette on the diagonal and lay out on a baking sheet. Place 1 cup olive oil, 8 frozen garlic cubes, and 1 tsp basil in a bowl. Let the garlic melt. Mix together well and brush on to each slice of bread. Bake at 400°F (200°C) for about 8 minutes or until edges are crispy.