Sichuan Eggplant Spread

Sichuan Eggplant Spread

Bake this Asian- style flavorful spread by blending eggplant with garlic and spices for a terrific taste.

Prep Time



Total Time





About 2 cups spread

small eggplant (2 pounds)
large cloves garlic, unpeeled
tablespoon grated gingerroot
tablespoon lemon juice
tablespoon soy sauce
teaspoon ground coriander
teaspoon sesame oil
teaspoon fennel seed, crushed
teaspoon ground red pepper (cayenne)
  1. Heat oven to 400ยบ. 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.
Makes About 2 cups spread
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

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