Strange Flavor Eggplant Spread Recipe -
Strange Flavor Eggplant Spread Recipe
  • READY IN 50 mins

Strange Flavor Eggplant Spread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  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 eggplant 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.
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Reviews More Reviews

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.

Most Helpful Critical Review
Nov 19, 2004

I like eggplant but I did not like this recipe.


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.

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!

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.

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.

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!

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!)


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  • 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.

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