Sichuan Eggplant Spread

  • Prep 10 min
  • Total 1 hr 30 min
  • Servings 2

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)

Steps

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  • 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.

Notes









Tips

Expert 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.

Nutritional Information

Nutrition Information

Nutrition Facts

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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