Asian-Flavored Eggplant Dip With Baked Wonton Crisps

Ingredients

• 1 large or 2 small eggplants, about 2 pounds total, unpeeled and cut into 1/4-inch slices
• 1 garlic clove
• 1 inch fresh ginger, peeled
• 1 jalapeño pepper, quartered lengthwise and seeds removed
• 1 green onion (scallion), cut into 2-inch pieces
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• 1 teaspoon roasted sesame oil
• 1/2 cup fresh cilantro leaves