Eggplant Dip

I love all types of dipping sauce. It is easy to make, and it enhances any kind of meal. Some dips are used for snacks with chips, and some can make a wonderful topping for baking. Eggplant dip is one of my favorite dips that I like to have on hand because when some guests drop by, this dip comes to rescue the day.

Ingredients:
1 eggplant (I use Japanese eggplant)
3 garlic cloves, peeled
4 oz. King oyster mushrooms
2 TbspTahiti sauce
1 tbs lemon juice
1/2 tsp paprika or Cayenne
2 tbs fresh chopped chives
1 tbs olive oil
1 jalapeno
1/2 red onion, peeled
Salt and pepper to taste

Directions:
Preheat oven to 375°.
Line a baking pan with foil. Cut eggplant in half. Place eggplant, onion, jalapeno, and garlic into baking pan.  Drizzle some oil and sprinkle with salt and pepper.

Bake in oven for 20 minutes. Let cool off and peel off the burned eggplant's skin.
Using a food processor, add all the baked vegetables and pulse into a paste. Pour into a bowl and add lemon juice and Tahiti sauce. Sprinkle with paprika or Cayenne and top with fresh chopped parsley. Serve with potato chips or baked plantain chips.