Preheat oven to 425. Place the eggplants on a baking sheet and prick in several places with a fork (for steam to escape). Coat the eggplants with 1 T. of the vegetable oil. Roast, turning once halfway through cooking, until the pulp is quite soft, 30-40 minutes. Let stand until cool enough to handle.

Cut off the stems and peel the skin from the eggplants. Place the pulp in a food processor and process until smooth. Set aside.

Heat the remaining 2 T. vegetable oil along with the sesame oil in a medium-size skillet over medium-high heat. Add the garlic, ginger, scallions and red pepper flakes. Cook quickly, stirring constantly for 1 minute.

Whisk together the soy sauce, brown sugar, and vinegar just until the sugar is dissolved. Add at once to the skillet and bring to a boil. Stir in the pureed eggplant and simmer for 3 minutes. Remove from heat and stir in the lemon juice and cilantro. Chill a bit, then transfer to a serving bowl and serve with corn chips.

Note…I usually double this recipe as scallions are usually sold in 6’s, and 1 lemon produces more than 1 T. lemon juice, cilantro comes in a big bunch, so you’re better off using 4 T. than 2. I also like it served chilled, though it can be room temp.

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