Strange Flavor Eggplant Spread Recipe

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Most Helpful Positive Review

Jan 22, 2008

LEAVE OUT THE BROWN SUGAR!! When I copied down the recipe, I forgot the brown sugar, and it came out wonderfully. The second time I made it, I did put in the brown sugar and did not like it as much. My friends and husband didn't like it sweetened either. But without the sugar it is fabulous and chic! A really nice, flavorful, asian-inspired dip that will really impress everyone, even people who are not into eggplant.

—ladychroe

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Most Helpful Critical Review

Nov 19, 2004

I like eggplant but I did not like this recipe.

—LANEHAMPTON

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13 Ratings

Jan 15, 2007

I didn't find this to have a strange taste at all! I liked it, it does seem to be missing something though..not sure what. Maybe the flavours need to meld a bit before serving.

—LITTLECHILE

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Apr 13, 2010

Delish! I will probably cut down the sugar a little next time, but didn't find the sweetness offensive. I liked this a lot!

—Cody

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Aug 31, 2009

This was very tasty! Like other reviewers, I was going to cut out the sugar, but still used 1/2 tablespoon because I splashed in a bit too much vinegar. I spread this on pita flat bread, and topped with feta, chopped tomatoes, and cilantro. My friend added a little extra salt and pepper and crushed black olives. Will definitely make this again.

—feeshette

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Dec 12, 2007

Yummy! I subbed Hoisin Sauce for the brown sugar and Umaboshi plum vinegar for the rice wine vinegar. I added more garlic, ginger and garnished the dip with chopped cilantro. Instead of bread I used those evil fried noodles they serve with soup.

—yvetteski

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Jun 16, 2011

Even though I cut the soy sauce to 1 T, it still was way too salty for my taste! I also cut the sugar to 1 T, and used honey. If all I had was 1 taste, I would have been fine. This does not get better with time! I want to like it, and will work to see if I can combine the garlic and ginger flavors with just a little soy sauce to make this eggplant spread more to my liking!

—sueb

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Mar 03, 2011

I also usedd only 1 scant tbsp sugar and don't think I'd prefer more. My eggplant wasn't that big so I wish I'd cut back on the soy sauce- itwas a little overpowering. Also I added about twice as much red pepper flakes for a little more zing. All in all a very tasty dips. Took the advice of another reviewer and baked whole wheat pita bread triangles brushed with garlic chili oil. (warning: only takes a few minutes!)

—susantwohig

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Nutrition

Calories
316 kcal
16%

Carbohydrates
55.7 g
18%

Cholesterol
0 mg
0%

Fat
6.5 g
10%

Fiber
4.8 g
19%

Protein
10.5 g
21%

Sodium
948 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Strange Flavor Eggplant Spread

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 316
Calories from Fat: 58

% Daily Value *
Total Fat 6.5g 10 %
Saturated Fat 1.2g 6 %
Cholesterol 0mg 0 %
Sodium 948mg 38 %
** Potassium 335mg 9 %
Total Carbohydrates 55.7g 18 %
Dietary Fiber 4.8g 19 %
Protein 10.5g 21 %
Sugars 10.7g
Vitamin A 3 %
Vitamin C 7 %
Calcium 7 %
Iron 33 %
** Thiamin 44 %
** Niacin 47 %
** Vitamin B6 11 %
** Magnesium 14 %
** Folate 75 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.