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Spicy Thai Eggplant Dip

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Ingredients
  

  • 1 lb eggplant any variety
  • 1 tbsp rapadura or other good sugar
  • 2 tbsp rice wine vinegar
  • 1 tbsp shoyu or soy sauce
  • 2-4 hot peppers finely minced
  • 2 tbsp coconut oil and 1 tbsp sesame oil
  • 3 garlic cloves minced
  • 3 tbsp chopped basil Thai basil if you have it
  • salt and pepper

Instructions
 

  • Preheat oven to 425. Slash eggplant in several places so it won't explode.
  • Place in a pan and bake until very soft (about 30 minutes).
  • Let cool and peel off skin and chop flesh.
  • Mix sugar, vinegar, soy and peppers together.
  • Heat a skillet over high heat and add oils.
  • Add garlic and stir fry for about 30 seconds.
  • Add the eggplant and stir fry for about 2 minutes.
  • Add the sauce and stir fry for 1-2 more minutes.
  • Remove from heat and add chopped basil.
  • Add salt and pepper if necessary.

Notes

Adapted from Vegetarian Cooking for Everyone