Chinese Eggplant Dip

I’m always in my “happy place” at the local Asian Market! For me, the sights and smells throughout the store peak my endorphins! It’s where I find the inspiration to come up with so many recipes, like this Chinese Eggplant Dip.

Last week I hit the jackpot at the Asian market with a giant bag of Chinese eggplant for under $3.00! It didn’t make sense to buy just a few when I could bring home a 5-pound bag of these beauties. Sweeter and more tender than regular eggplant, Chinese eggplant have less seeds and cook up a bit quicker too. Feel free to use regular eggplant in this recipe if you can’t find the Chinese variety.

Wait until you see how easy it is to make this Chinese Eggplant Dip! Roast up the eggplant, purple onions, garlic cloves, and red bell peppers. Throw it into a food processor along with some sesame oil, soy sauce, rice vinegar, sambal oelek, and fresh cilantro. That’s it! No, really that’s it!

This easy Chinese Eggplant Dip is perfect as an appetizer with fresh cut veggies and your favorite crackers. Or, use it as a condiment for just about any protein. So yummy (and healthy!).

Chinese eggplant contain rich levels of antioxidants. It also contains some manganese, potassium, and vitamin B6. All good things!

How to make Chinese Eggplant Dip:

1. Cut the Chinese eggplant into thick slices (about ½-inch thick). Cut the bell pepper and red onion into 1-inch cubes.
2. Spread the eggplant, bell pepper, red onion, and garlic cloves on a large baking tray. Drizzle with the canola oil and sprinkle with salt and pepper. Toss to coat thoroughly.
3. Roast the veggies in the oven for 40 to 45 minutes, or until golden brown and softened. Shake the baking tray half way through. Let cool at room temperature.

4. In a large food processor (with the standard “S” shaped blade) add in the roasted veggies, sambal oelek (red chili paste), sesame oil, soy sauce, rice vinegar, and fresh cilantro.

5. Pulse all ingredients about 5 to 6 times until fully processed but still a bit chunky.

Look at the beautiful color of this eggplant dip! You believe how good this tastes!

TIPS & TRICKS:

• For this dish, you can roast the veggies for a very long time. Keep checking them, but because you’re pulsing the veggies in a food processor the veggies should be soft anyway.
• You can store the Chinese Eggplant Dip in the fridge for about a week, or freeze it for 3 to 4 months.
• Don’t freak out if you can’t find Chinese eggplant! Regular eggplant will work just fine!
• You can use this eggplant dip as a condiment on so many proteins. I used it on top of a flaky white fish. It was amazing!

WANT MORE? If you like this recipe, you’re going to love my Chinese Eggplant with Garlic Sauce! Charred eggplant is topped with a delicious garlic sauce with ground turkey sausage.

Chinese Eggplant Dip

★★★★★ 5 from 15 reviews

• Author: Asian Caucasian
• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Yield: 6 to 8 1x
• Category: Appetizer
• Method: Oven
• Cuisine: Asian-fusion

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Description

Vibrant, beautiful and delicious Chinese Eggplant Dip is the perfect appetizer or condiment for any protein! Serve it with your favorite fresh cut veggies, crackers or bread!

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Scale 1x2x3x

Ingredients

• 2–3 medium Chinese eggplants
• 1 large red bell pepper, seeded
• 1 large red onion
• 5 whole garlic cloves
• 1 tablespoon canola oil
• Salt & pepper
• 1 tablespoon sambal oelek
• 1 teaspoon sesame oil
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• Handful of fresh cilantro (with stems)
• Chopped scallions for garnish
• Fresh cut vegetables (carrots, radishes, celery, cucumbers, etc.)
• Crackers or slices of bread

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Instructions

1. Cut the Chinese eggplant into slices (about ½-inch thick). Cut the bell pepper and red onion into 1-inch cubes. Spread the eggplant, bell pepper, red onion, and garlic cloves on a large baking tray. Drizzle with the canola oil and sprinkle with salt and pepper. Toss to coat thoroughly.
2. Roast the veggies in the oven for 40 to 45 minutes, or until golden brown and softened. Shake the baking tray half way through. Let cool at room temperature.
3. In a large food processor (with the standard “S” shaped blade) add in the roasted veggies, sambal oelek, sesame oil, soy sauce, rice vinegar, and fresh cilantro. Pulse about 5 to 6 times until fully processed but still a bit chunky. Top with chopped scallions for garnish if desired.
4. Serve the dip with your favorite fresh cut veggies (carrots, radishes, celery, cucumbers, etc.) and/or your favorite crackers or bread.

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Notes

• For this dish, you can roast the veggies for a very long time. Keep checking them, but because you’re pulsing the veggies in a food processor anyway your veggies can be soft.
• You can store the Chinese Eggplant Dip in the fridge for about a week, or freeze it for 3 to 4 months.
• Don’t freak out if you can’t find Chinese eggplant! Regular eggplant will work just fine!
• You can use this eggplant dip as a condiment on so many proteins. I used it on top of a flaky white fish. It was amazing!

Adapted from: Ina Garten’s Roasted Eggplant Spread 

Keywords: grilled eggplant dip, Chinese eggplant, roasted eggplant