CSA member Marlene Washington says that you should serve this "like baba ghanoush." Makes 1½ cups -serves 6-8 as hors d'oeuvre 1 eggplant, about 1 lb. 2 med minced garlic cloves 1/2 small chile, stemmed, seeded & minced (optional) salt 1/2 Tbsp. toasted sesame seeds 1 Tbsp. rice vinegar 3/4 Tbsp. soy sauce 1/2 Tbsp. chopped cilantro leaves, optional 1/2 tsp. toasted sesame oil

Puncture eggplant in several places and roast in 450 degree oven turning occasionally until collapsed and skins have charred about 45 mins. May also grill for about 30 mins. Set aside to cool.  Remove ends of eggplant with knife and peel away skin with fingers. Open and remove long strands of seeds. Discard seeds and any juices. Trasfer to work bowl of food processor. Add vinegar, soy sauce, garlic chile and cilantro. Pulse until forms chunky puree. Put into bowl add salt to taste and adjust the seasonings. Can be covered and refrigerated up to 2 days. When ready to serve drizzle the oil over the surface and sprinkle with sesame seeds.

Serve with raw vegs, crackers or flat breads. from Vegetables Every Day by Jack Bishop, submitted by member Marlene Washington