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Author Notes: Incredibly flavorful Chinese style eggplant dip will make any gathering memorable.
I feel like summer is slipping right through my fingers. What a busy one it was! For once, I am looking forward to winter and hibernation. But first a visit to my home city! Can't wait!
—All that's Jas
- 1 large eggplant
- 4 teaspoons Chinese thin soy sauce
- 1 tablespoon distilled white vinegar
- 2 teaspoons sesame oil
- 1 garlic clove, mushed to a pulp
- 1/4 teaspoon hot oil or hot sauce
- 1/8 teaspoon salt or to taste
- 1 tablespoon very finely chopped green onions
- 1 tablespoon finely chopped fresh Chinese parsley (optional)
- There are two methods to cook eggplant: steaming or roasting. I prefer roasting because it requires less preparation, but you make your own choice.
- Roasting method: Preheat oven to 425 degrees Fahrenheit. Prick eggplant in several places with a fork to allow steam to escape. Rub eggplant with one tablespoon oil and wrap in aluminum foil. Place on a baking sheet and roast until soft, for about 30-40 minutes. Remove from the oven and set aside until the eggplant is cool enough to handle. When cool, slice lengthwise and scrape out eggplant meat into a bowl; mash lightly with a fork. You do NOT want a puree.
- Steaming method: Set up your steaming equipment. Remember that the water in the lower container should not touch the bottom of the perforated steamer. There should be a lid to hold in the steam. Peel the eggplant and cut into large 1-inch chunks. Bring the steaming water to a boil. Put the eggplant in the steamer, cover and steam for 20 minutes or until eggplant is tender. Put the eggplant in a bowl and mash lightly with a fork. You do NOT want a puree.
- Mix the soy sauce, vinegar, sesame oil, garlic, hot oil or sauce and salt in a small bowl and pour over the eggplant; mix. Cover and chill until ready to serve. Garnish with scallions and parsley just before serving. Serve with baked pita chips, crackers or toasted tortilla or pita bread triangles.