Chinese Eggplant Dip
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4medium eggplant
- 2tablespoons vegetable oil
- 4teaspoons sesame oil
- 6cloves garlic, minced
- 4tablespoons chopped fresh ginger
- 6scallions, trimmed and minced
- ½teaspoon dried red-pepper flakes
- 7tablespoons soy sauce
- 3tablespoons light brown sugar
- 2tablespoons rice-wine vinegar
- 2tablespoons lemon juice
- 4tablespoons chopped cilantro
Nutritional analysis per serving (10 servings)
120 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 3 grams protein; 622 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees.
- Step 2
Place the eggplant on a baking sheet, and prick them in several places with a fork to allow steam to escape. Pour 1 tablespoon of the vegetable oil into your hands, and rub the eggplant. Roast them until soft, for 30 to 40 minutes, turning once halfway through the cooking. Remove from the oven, and set aside until the eggplant are cool enough to handle.
- Step 3
When cool, cut off the stems, and peel the eggplant. Place the pulp in a food processor, and process until smooth. Set aside.
- Step 4
Heat the remaining vegetable oil, along with the sesame oil, in a skillet over medium-high heat. Add the garlic, ginger, scallions and red-pepper flakes; cook quickly, stirring constantly, for 1 minute.
- Step 5
In a small bowl, whisk together the soy sauce, brown sugar and vinegar. Add to the skillet, and bring to a boil. Stir in the eggplant, and simmer for 3 minutes. Remove from the heat, and stir in the lemon juice and cilantro. Serve warm, at room temperature or chilled.
Private Notes
Comments
10/19/19 3 med. Asian eggplants—char on stove, peel, mince. 3 cloves garlic, ~2 Tbs ginger, 4-5 scallions (a bunch, with withered outer leaves removed), 2 dried Thai chilies (1 maybe enough)—mince together. Sauté in veg oil, then add 3 Tbs soy sauce, 1 1/2 Tbs coconut palm sugar, 1 Tbs rice vinegar. Bring to boil, add eggplant, heat through. Remove from heat; add 1 Tbs lemon juice, 2 Tbs cilantro. Drizzle with sesame oil to taste. Served with homemade pita crisps.
10/19/19 3 med. Asian eggplants—char on stove, peel, mince. 3 cloves garlic, ~2 Tbs ginger, 4-5 scallions (a bunch, with withered outer leaves removed), 2 dried Thai chilies (1 maybe enough)—mince together. Sauté in veg oil, then add 3 Tbs soy sauce, 1 1/2 Tbs coconut palm sugar, 1 Tbs rice vinegar. Bring to boil, add eggplant, heat through. Remove from heat; add 1 Tbs lemon juice, 2 Tbs cilantro. Drizzle with sesame oil to taste. Served with homemade pita crisps.
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