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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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

316 calories; protein 10.5g; carbohydrates 55.7g; fat 6.5g; sodium 948.1mg. Full Nutrition
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Reviews (14)

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Most helpful positive review

Rating: 5 stars
01/22/2008
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. Read More
(28)

Most helpful critical review

Rating: 1 stars
11/19/2004
I like eggplant but I did not like this recipe. Read More
(3)
14 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/22/2008
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. Read More
(28)
Rating: 4 stars
01/15/2007
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. Read More
(9)
Rating: 4 stars
04/13/2010
Delish! I will probably cut down the sugar a little next time but didn't find the sweetness offensive. I liked this a lot! Read More
(7)
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Rating: 5 stars
08/31/2009
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. Read More
(6)
Rating: 4 stars
12/12/2007
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. Read More
(6)
Rating: 5 stars
12/21/2009
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 pepper and minced garlic and cooked at 375 until crisp! Read More
(4)
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Rating: 4 stars
03/03/2011
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!) Read More
(4)
Rating: 4 stars
06/16/2011
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! Read More
(4)
Rating: 5 stars
08/29/2011
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 blend then slowly added eggplant which I had diced and cooked on stovetop. I then removed from blender placed in microwave for 2min then added onions and served. Easy this way and kept the strong ginger flavor. Read More
(4)
Rating: 1 stars
11/19/2004
I like eggplant but I did not like this recipe. Read More
(3)
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