Source: dLife

A chunky Eggplant spread with the traditional flavors of China.

Servings

1 whole eggplant (medium)
1 tsp fresh ginger root , grated
0.5 tsp anise seed , ground
2 scallions , minced
1.5 tbsp low sodium soy sauce
0.5 tsp sesame oil (dark)
1 tbsp rice vinegar

1 Preheat the oven to 350 degrees F.
2 Pierce the eggplant with a fork and place it directly on the oven rack with a baking sheet under it and bake for 45 minutes, or until very soft. Remove the eggplant from the oven.
3 When the eggplant is cool enough to handle, cut in half, scoop out the flesh and discard the skin. Thoroughly chop through the flesh; you should have about 1 1/2 cups.
4 In a bowl, combine the eggplant with the ginger, anise, scallions, soy sauce, sesame oil, and rice vinegar, and mix well. Add more soy sauce to taste as needed.

Serve with pita, rice cakes or crackers.