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Strange Flavor Eggplant Spread

By: LAURA NASON  
"An Eggplant spread used by China Moon Cafe. Delicious!! A smooth roasted eggplant spread flavored with garlic, ginger, sesame oil and green onion. Spread on crusty bread."

Rating: This weblink has been rated 7 times with an average star rating of 4.1 Read Reviews (7)

Rate/Review | 256 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 large eggplant
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger root
  • 1/2 cup chopped green onions
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1 teaspoon rice vinegar
  • 1 tablespoon hot water
  • 2 tablespoons peanut oil
  • 1/2 teaspoon sesame oil
  • 1 French baguette, sliced into 1/4 inch rounds

Directions

  1. Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
  2. While the eggplants are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
  3. In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
  4. Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 306 | Total Fat: 7.4g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2008 by ladychroe 
LEAVE OUT THE BROWN SUGAR!! When I copied down the recipe, I forgot the brown sugar, and it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2007 by yvetteski 
Yummy! I subbed Hoisin Sauce for the brown sugar and Umaboshi plum vinegar for the rice wine... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2007 by LITTLECHILE 
I didn't find this to have a strange taste at all! I liked it, it does seem to be missing... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 8, 2005 by ILENEFAITH 
Yes, it's true, it's strange, but......oh so delicious! My husband just loved it. Didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2004 by CTHOMPSON76 
This recipe was very easy and very good. I added a bit more garlic. Next time I think I try... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2004 by LANEHAMPTON 
I like eggplant but I did not like this recipe. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2009 by feeshette 
This was very tasty! Like other reviewers, I was going to cut out the sugar, but still used... MORE

 
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