Strange Flavor Eggplant Spread

Strange Flavor Eggplant Spread

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."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 316 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 948 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 13
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 m...

Most helpful critical review

I like eggplant but I did not like this recipe.

Most helpful
Most positive
Least positive
Newest

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 m...

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.

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

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 to...

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...

Very good & unique flavor. I followed the recipe ingredients except I used half the amount of soy sauce. I placed all of the ingredients except for the eggplant & onions in the blender to blen...

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 g...

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 a...

Yum, my family and friends love it! Perfect for vegetarians & vegans as well. I make it with "sesame sippits." Which are a combination of serian bread cut into strips brushed with oil, salt, ...

Other stories that may interest you