Serves 6 as an appetizer
Begin by either roasting the eggplant in a 400 degree oven for 15-20 minutes, or blistering it directly over an open flame on all sides. In either case, after removing from heat, allow it to cool in the refrigerator for 15-20 minutes, then remove the skin and pulse in a food processor.
Heat the canola oil to medium-high heat in a skillet and saute the ginger, green onion and garlic for 5 minutes. Add the remaining ingredients (except the cilantro) and stir in; lower heat to medium and allow to cook another 5-7 minutes.
Transfer to a dish, garnish with cilantro and serve with crostini, crackers or fresh vegetables. Can be served hot, warm or room temperature.