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Roasted Chinese eggplant dip in a white boat-shaped bowl with fresh veggies and sliced bread on the side and a hand dipping a cucumber into the dip.

Chinese Eggplant Dip

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!

  • Total Time: 45 min
  • Yield: 6 to 8 1x


  • 2-3 medium Chinese eggplants (or one medium eggplant)
  • 1 large red bell pepper, seeded
  • 1 large red onion
  • 5 whole garlic cloves
  • 1 tablespoon olive 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


  1. Preheat oven to 400 degrees F.
  2. 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 olive oil and sprinkle with salt and pepper. Toss to coat thoroughly.
  3. Roast the veggies in the oven for 30-35 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, sesame oil, soy sauce, rice vinegar, and fresh cilantro. Pulse about 5 to 6 times until fully processed but still a bit chunky.
  5. Serve the dip with your favorite fresh cut veggies (carrots, radishes, celery, cucumbers, etc.) and/or your favorite crackers or bread. Top with chopped scallions for garnish if desired.


  • Because you're pulsing the veggies in a food processor once roasted, your veggies can be super 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 

  • Author: Asian Caucasian
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Asian Fusion


  • 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