Eggplant and Garlic Spread

    (13)
    50 minutes

    This is a very flavoursome eggplant spread that can be alternatively used as a dip. Makes a great snack or pre-dinner nibble.


    13 people made this

    Ingredients
    Serves: 6 

    • 1 large eggplant
    • 1 tablespoon crushed garlic
    • 1 tablespoon grated fresh ginger
    • 1/2 cup sliced spring onions
    • 1/4 teaspoon chilli flakes
    • 3 tablespoons soy sauce
    • 3 tablespoons brown sugar
    • 1 teaspoon rice vinegar
    • 1 tablespoon hot water
    • 2 tablespoons peanut oil
    • 1/2 teaspoon sesame oil
    • 1 French baguette, cut into 1cm slices

    Directions
    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat the oven to 220 degrees C. Prick the eggplant several times with a fork and remove the leaves. Place on a baking tray. Bake for 30 minutes in the oven until tender, turning over once. Remove from the oven and slit open to cool.
    2. While the eggplant is 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, spring onions and chilli flakes.
    4. In a separate dish stir together the soy sauce, brown sugar, rice vinegar and hot water.
    5. 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 put in the garlic mixture and stir fry for about 15 seconds.
    6. Pour in the soy sauce mixture and bring to a simmer. Stir in the eggplant puree cooking just until heated through.
    7. Remove to a serving dish and stir in the sesame oil. Allow to cool then serve at room temperature as a spread for the bread.

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    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (13)

    by
    28

    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.  -  26 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    9

    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.  -  15 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    7

    Delish! I will probably cut down the sugar a little next time, but didn't find the sweetness offensive. I liked this a lot!  -  13 Apr 2010  (Review from Allrecipes USA and Canada)

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