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roasted eggplant dip with fresh veggies

Chinese Eggplant Dip

  • 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

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!


Scale

Ingredients

  • 23 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

  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.


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