Chinese Eggplant Dip Recipe

Name: Chinese Eggplant Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium eggplant; 2 tablespoons vegetable oil; 4 teaspoons sesame oil; 6 cloves garlic, minced; 4 tablespoons chopped fresh ginger; 6 scallions, trimmed and minced; 1/2 teaspoon dried red-pepper flakes; 7 tablespoons soy sauce; 3 tablespoons light brown sugar; 2 tablespoons rice-wine vinegar; 2 tablespoons lemon juice; 4 tablespoons chopped cilantro

Servings: persons

4 medium eggplant
2 tablespoons vegetable oil
4 teaspoons sesame oil
6 cloves garlic, minced
4 tablespoons chopped fresh ginger
6 scallions, trimmed and minced
1/2 teaspoon dried red-pepper flakes
7 tablespoons soy sauce
3 tablespoons light brown sugar
2 tablespoons rice-wine vinegar
2 tablespoons lemon juice
4 tablespoons chopped cilantro

1
Preheat the oven to 425 degrees.
2
Place the eggplant on a baking sheet, and prick them in several places with a fork to allow steam to escape.
3
Pour 1 tablespoon of the vegetable oil into your hands, and rub the eggplant.
4
Roast them until soft, for 30 to 40 minutes, turning once halfway through the cooking.
5
Remove from the oven, and set aside until the eggplant are cool enough to handle.
6
When cool, cut off the stems, and peel the eggplant.
7
Place the pulp in a food processor, and process until smooth.
8
Set aside.
9
Heat the remaining vegetable oil, along with the sesame oil, in a skillet over medium-high heat.
10
Add the garlic, ginger, scallions and red-pepper flakes; cook quickly, stirring constantly, for 1 minute.
11
In a small bowl, whisk together the soy sauce, brown sugar and vinegar.
12
Add to the skillet, and bring to a boil.
13
Stir in the eggplant, and simmer for 3 minutes.
14
Remove from the heat, and stir in the lemon juice and cilantro.
15
Serve warm, at room temperature or chilled.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 medium eggplant, 2 tablespoons vegetable oil, 4 teaspoons sesame oil, 6 cloves garlic, minced, and more.

Yes, Chinese Eggplant Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chinese Eggplant Dip

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