Asian Eggplant Spread Recipe

Name: Asian Eggplant Spread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lrg Eggplant, (1-1/2 lb/750 g) 1; 2 Tbsp. Soy sauce 25 mL; 2 Tbsp. Brown sugar 25 mL; 1 tsp Rice vinegar 5 mL; 1 Tbsp. Water 15 mL; 2 Tbsp. Vegetable oil 25 mL; 4 x Cloves garlic, finely minced 4; 1 Tbsp. Finely minced fresh ginger root 15 mL; 4 x Green onions, minced 4; 1/2 tsp Oriental chili paste 2 mL; 1 tsp Oriental sesame oil 5 mL

Servings: persons

1 lrg Eggplant, (1-1/2 lb/750 g) 1
2 Tbsp. Soy sauce 25 mL
2 Tbsp. Brown sugar 25 mL
1 tsp Rice vinegar 5 mL
1 Tbsp. Water 15 mL
2 Tbsp. Vegetable oil 25 mL
4 x Cloves garlic, finely minced 4
1 Tbsp. Finely minced fresh ginger root 15 mL
4 x Green onions, minced 4
1/2 tsp Oriental chili paste 2 mL
1 tsp Oriental sesame oil 5 mL

1
["Place eggplant in baking dish and pierce in a few places.", "Bake in a preheated 425F/220C oven for 45 to 50 min or possibly till tender.", "Cold.", "Peel eggplant and chop finely.", "In a small bowl combine soy sauce with sugar, vinegar and water.", "In wok or possibly skillet, heat oil on medium high heat.", "Add in garlic, ginger, 2 tbsp/25mL green onions and chili paste.", "Cook for 30 seconds till fragrant.", "Add in soy sauce mix and, when bubbling, add in eggplant.", "Stir to combine well.", "Heat thoroughly.", "Remove from heat and stir in sesame oil.", "Place in serving bowl and sprinkle with remaining green onions.", "Serve cool or possibly at room temperature", "NOTES : From Bonnie Sterns ""Appetizers"

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lrg Eggplant, (1-1/2 lb/750 g) 1, 2 Tbsp. Soy sauce 25 mL, 2 Tbsp. Brown sugar 25 mL, 1 tsp Rice vinegar 5 mL, and more.

Yes, Asian Eggplant Spread Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!