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Sichuan Eggplant Spread

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Sichuan Eggplant Spread
  • Prep Time 10 min
  • Total Time 1 hr 30 min
  • Servings 2
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Bake this Asian- style flavorful spread by blending eggplant with garlic and spices for a terrific taste.

Ingredients

2
small eggplant (2 pounds)
6
large cloves garlic, unpeeled
1
tablespoon grated gingerroot
1
tablespoon lemon juice
1
tablespoon soy sauce
3/4
teaspoon ground coriander
3/4
teaspoon sesame oil
1/4
teaspoon fennel seed, crushed
1/4
teaspoon ground red pepper (cayenne)

Directions

  • 1 Heat oven to 400º. Spray cookie sheet with nonstick cooking spray. Place eggplant on cookie sheet; pierce several times with fork. Wrap garlic in aluminum foil; place on cookie sheet with eggplant. Bake about 30 minutes or until garlic is tender; remove garlic from oven. Continue baking eggplant about 45 minutes longer or until blackened and collapsed. Let stand until cool enough to handle.
  • 2 Cut eggplant in half. Scrape out pulp onto chopping board; discard skin. Squeeze roasted garlic out of skins onto eggplant. Coarsely chop eggplant with garlic; place in medium glass or plastic bowl. Stir in remaining ingredients until well blended. Serve at room temperature, or cover and refrigerate until chilled.
Tips  

Look for smaller eggplants as they generally have fewer seeds and a smoother flavor. Roasting the garlic gives it a milder, sweeter taste that blends well with the other seasonings. It's good on low-fat crackers.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Tablespoons
Calories
10
(
Calories from Fat
0
)
Daily Value
Total Fat
0g
(
Saturated Fat
0g
)
Cholesterol
0mg
Sodium
100mg
Total Carbohydrate
4g
(
Dietary Fiber
1g
)
Protein
0g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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