Asian Eggplant Spread Recipe
Servings: 1
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
Directions
- 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", this recipe yields about 1-1/2 c./375 mL.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 558g | |
| Calories 532 | |
| Calories from Fat 288 | 54% |
| Total Fat 32.63g | 41% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1853mg | 77% |
| Potassium 1215mg | 35% |
| Total Carbs 59.79g | 16% |
| Dietary Fiber 14.8g | 49% |
| Sugars 37.84g | 25% |
| Protein 7.73g | 12% |
