Search thousands of recipes reviewed by home cooks like you.

Strange Flavor Eggplant Spread

Strange Flavor Eggplant Spread

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
LAURA NASON

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Add to list

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 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ladychroe
28

ladychroe

1/22/2008

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.

LITTLECHILE
9

LITTLECHILE

1/15/2007

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.

Cody
7

Cody

4/13/2010

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

More reviews

Similar recipes

ADVERTISEMENT