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 contains rich levels of antioxidants. It also contains some manganese, potassium, and vitamin B6. All good things!
How to make Chinese Eggplant Dip:
- Cut the Chinese eggplant into thick 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.
- Roast the veggies in the oven for 40 to 45 minutes, or until golden brown and softened. Shake the baking tray halfway 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!
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
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 6 to 8 1x
- Category: Appetizer
- Method: Oven
- Cuisine: Asian-fusion
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!
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
Instructions
- 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.
- 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.
- 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.
- Serve the dip with your favorite fresh cut veggies (carrots, radishes, celery, cucumbers, etc.) and/or your favorite crackers or bread.
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
Nutrition
- Serving Size:
- Calories: 121
- Sugar: 12.5 g
- Sodium: 329.7 mg
- Fat: 3.7 g
- Carbohydrates: 21.4 g
- Protein: 3.6 g
- Cholesterol: 0 mg
Keywords: grilled eggplant dip, Chinese eggplant, roasted eggplant dip
The eggplant dip looks so delicious and flavorful…The roasted eggplant , onions and bell pepper sounds amazing.
★★★★★
The flavors from the roasted veggies definitely makes this eggplant dip a winner!
Never had Chinese eggplants dip but it sounds and looks delicious… Surely going to try this sometime 🙂
★★★★★
Chinese eggplants are very similar tasting to regular eggplant. I hope you’ll give this dip a try, it’s so delicious!
Always exciting to go to the Asian market – so many new things to discover. I love making noodles at home with all the spicy flavors I can find. But I have never tried an eggplant dip, so I guess it is time for another trip to the market!
★★★★★
This dip will definitely be worth a trip to your local Asian market! You can always use regular eggplant if you can’t find the Chinese variety, but I happen to love Chinese eggplant the best!
I love stopping by my local Asian Market from time time to time and experiment. There is always something interesting to find. But I always wonder around without anything particular in mind. With your recipe, I will have a purpose now – get everything I need for the Chinese eggplant dip 🙂
★★★★★
The Asian market is the best, right? I am in dreamland there! And you will always find Chinese eggplant at the Asian market. Let me know how it turns out!
This reminds me of baba ghantous but with chinese flavours. I love the asian twist! I can even see this tasting better as it ages.
Yes! It is a little similar to baba ganoush but perhaps has a bit more flavor. I use it on top of proteins also as a condiment. So yummy!
That dip looks and sounds delicious! We don’t get Chinese eggplant here is Italy but I guess I can use one of the Italian types. Can’t wait to make this!
★★★★★
Yes, you can definitely use another type of eggplant for this dish. My daughter-in-law made this dip over the weekend using regular eggplant and she said it was delicious!
I absolutely love chinese eggplant, this dip looks incredible! I’ll have to pick up these ingredients this week during my shopping trip.
★★★★★
Ooooh! Can’t wait for you to try it! Please let me know what you think!
Roasting veggies brings out such amazing flavors. This dip looks incredibly delicious and I bet it’s devoured in minutes.
★★★★★
This dip goes fast! Try this recipe and you will get the same reaction. Very, very tasty!
I believe the only eggplant dip I made so far is baba ganouj. I would like to try this yummy Chinese dip.
★★★★★
I do love me some baba ganouj and all things eggplant! Hope you’ll try this dip. SO good!
I love eggplant (or aubergine as we know it here in the UK) and I’m always looking for new inspo on how to prepare it. This dip sounds absolutely mouthwatering!
You need to try this one, Kacie! I’m telling you you will not regret it!
How easy it looks! I love the look of all those ingredients, it sounds so yummy! I’ve never seen a Chinese eggplant before, but I’ll definitely try this with regular eggplant!
★★★★★
I’ve seen Chinese eggplant a few times at Whole Foods. Or, if you have a farmer’s market in your area you can probably find it there!
This looks awesome, and packed with healthy veggies! Yum!!
★★★★★
It’s really a flavorful healthy dip! Of course, serving it with lots of fresh cut veggies makes it even that more healthy!
What a delicious and brilliant idea! This is such a great way to use Chinese eggplant. Thanks for introducing me to a new favorite recipe!
★★★★★
Thanks so much, Amanda! The flavors in this eggplant dip are amazing! Of course, if you can’t find Chinese eggplant, regular eggplant will work just fine.
What a great way to enjoy eggplant. It took me a bit to give this veggie a try. So glad I did. This would be perfect for the BBQ parties that are just around the corner.
★★★★★
This is such a great dip for parties! I’ve found this to be a huge hit!
I’ve never cooked with chinese eggplant but this dip looks so light and perfect for an afternoon snack for the family.
★★★★★
You can always use regular eggplant if you can’t find the Chinese variety. Still so very tasty!
Ooooh what wonderful flavors! what a great twist on a eggplant dip. I really love all asian influenced food. great recipe!
★★★★★
When I added in the Asian flavoring it really enhanced this eggplant dip! Just subtle enough but so good!
Wowza! This eggplant dip is beautiful! I’m going to make this for my dinner guests this weekend for sure!
★★★★★
Thank you, Celia! This eggplant dip is so easy to make! The flavor is so incredible so I used it for a condiment on protein as well!