1 medium eggplant
olive oil
1 garlic clove, finely chopped
1 tbsp peeled, grated ginger
1 tbsp sesame seed oil
1/4 tsp hot sauce
1 tbsp rice vinegar
1/2 tsp sugar
1/2 tsp soy sauce
2 tbsp chopped cilantro
Coat one medium eggplant with olive oil and roast at 400 degrees until soft. Allow to cool, then peel, chunk into 1/2 inch dice and mix with any juices that have accumulated. Combine garlic, ginger, and sesame oil. Saute together until translucent. Toss with eggplant chunks and season with hot sauce, rice vinegar, sugar, soy sauce, and chopped cilantro. Serve warm or cold.
This works well as a tortilla chip dip or a sauce for soba noodles.