2 medium eggplants
1 Tbls. oil
¾ cup green onions
2 Tbls. fresh ginger
4 garlic cloves, minced
1 tsp. chili-garlic sauce
3 Tbls. brown sugar
2 Tbls. soy sauce
1 Tbls. rice vinegar
2 Tbls. fresh lemon juice
2 plum tomatoes, seeded and chopped
¾ cup cilantro
11/2 tsps. sesame oil

Preheat oven to 450 degrees, pierce eggplants all over with a fork. Place on baking sheet. Roast in oven until eggplants are soft and deflated about 1 hour. Scrape flesh into a strainer set over a large bowl. Let drain about 30 minutes. Transfer to food processor and process until almost smooth.

Heat oil add ginger, garlic, green onions and chili-garlic sauce cook about 45 seconds. Stir in brown sugar, soy sauce, vinegar and lemon juice. Bring to a simmer, stirring constantly, mix in eggplant puree and cook about 2 minutes. Remove from heat and stir in tomatoes, cilantro and sesame oil. Cool to room temperature. Season with salt and pepper. Garnish with green onions and cilantro, serve with fresh pita wedges. Makes 4 cups.