This variation of the Middle Eastern dip called baba ghanoush can be served with raw vegetables and warm pita bread. I like it tossed with fresh hot pasta as well. 

 

3 medium or 2 large eggplants

2 Tbsp tahini paste

1 Tbsp olive oil

2 garlic cloves, chopped finely

3-4 Tbsp freshly squeezed lime juice

2 Tbsp chopped fresh cilantro

Salt and freshly ground black pepper

 

Preheat the oven to 400°F (200°F). Lightly brush a roasting pan with olive oil, and place the whole eggplants on it. Pierce them with a fork to allow steam to escape as they cook, and bake for 45-60 minutes, until they feel very soft when pressed. Remove from the oven, and allow to cool. Slice them in half, and scoop out the flesh into a bowl. Combine the olive oil, tahini, garlic, lime juice, and half of the cilantro, and stir into the eggplant. Season to taste with salt and pepper, and garnish with the remaining cilantro.

2 eggs, separated

2 Tbsp all-purpose flour

2 stalks lemon grass, chopped finely

2 Tbsp chopped fresh cilantro

½ tsp chili powder

2 ½ cups fresh or frozen corn kernels

Salt and freshly ground black pepper

3-4 Tbsp vegetable oil for frying

 

For the sauce:

¼ cup rice vinegar

2 Tbsp sugar

1 garlic clove, chopped finely

1-2 small finger hot peppers, seeded and chopped finely

2 Tbsp chopped fresh cilantro

1 Tbsp freshly squeezed lime juice

 

Beat the egg yolks with the flour, lemon grass, cilantro, and chili powder. Stir in the corn, and leave to rest while you make the dipping sauce. 

To make the sauce: Combine the vinegar, sugar, garlic, and hot pepper in a small saucepan. Bring to a boil and cook for 3 minutes. Remove from the heat and stir in the lime juice and cilantro. Pour into a shallow bowl and leave to cool.
Back to the fritters. In a clean bowl, whisk the egg whites until stiff but not dry, and then fold them into the corn mixture. Season with salt and pepper. Heat the oil in a wok or large skillet, until sizzling hot. Drop the batter in by spoonfuls, cook 2-3 minutes, flip them over, and cook the other sides until golden brown. Drain on paper towel, and serve hot with the dipping sauce.