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Savory Eggplant Dip

Prep Time5 mins
Cook Time55 mins
Course: Appetizer
Cuisine: American, Chinese
Keyword: eggplant, vegetable recipes
Servings: 6
Author: Virginia Willis

Ingredients

  • 2 medium eggplant
  • 1 tablespoon finely minced garlic
  • 1 tablespoon finely minced fresh ginger
  • ¼ cup thinly sliced green and white scallion rings
  • 1 serrano chile pepper cored, seeded, and chopped, plus more sliced for garnish
  • ¼ teaspoon dried red chile flakes or to taste
  • 3 tablespoons tamari
  • 3 tablespoons packed brown sugar
  • 1 tablespoon unseasoned Japanese rice vinegar
  • ½ teaspoon sesame oil
  • 1 tablespoon hot water
  • 2 tablespoons canola oil

Instructions

  • Preheat oven to 475°F. Wrap the eggplant in foil and place in the oven. Roast until collapsed and very tender, about 45 minutes. Remove the eggplant and loosen the foil. Slit it lengthwise to speed the cooling.
  • Combine the garlic, ginger, scallion, and Serrano pepper in the bowl of a small food processor fitter with blade attachment. Pulse to combine. Set aside. Combine the tamari, brown sugar, vinegar, sesame oil, and water. Stir to dissolve the sugar. Set aside.
  • Heat a wok over medium high heat. Add the canola oil and swirl to coat the pan. Add the reserved garlic-ginger mixture and red pepper flakes.
  • Cook, stirring constantly, until fragrant 45 to 60 seconds. Add the reserved sauce ingredients and eggplant.
  • Stir well to blend, and heat through. Taste and adjust for seasoning. Serve warm or cold. Keeps up to 5 days in an airtight container in the refrigerator.