Puncture a large eggplant in a few places and wrap it loosely in aluminum foil. Place it in a 400 degree oven until its soft and mushy – it’s usually ready in about an hour, but longer baking won’t hurt it. Let it cool completely, then scrape all the flesh off the purple skin. You’ll get about 1 ½ c. of pulp from a medium eggplant. Combine mashed eggplant pulp, 3 to 4 cloves garlic, chopped and 1 Tbsp. peeled minced fresh ginger; puree in a food processor or blender until smooth. Add 2 Tbsp. rice wine vinegar, 2 Tbsp sesame oil, 2 Tbsp. soy sauce, and 2 Tbsp. chopped fresh cilantro or parsley. Add salt and red pepper to taste.