Transform Eggpant into an Asian Caviar Dip

Last week, I decided to to clean up my vegetable patch. As I moved away the butternut leaves that had engulfed a large section of the garden, I spotted a few remaining eggplant globes hanging perilously from their drooping stalks, waiting to be picked. I always feel a pang of sadness when a few remaining vegetables are discovered, as it means that another season has come to an end.

The last of the globes were discovered hiding under the butternut leaves

The last of the globes were discovered hiding under the butternut leaves

Having had a fruitful summer of unlimited eggplant and having made my share of ratatouille, moussaka, babaganoush and veggie stacks, I thought it would be fun to branch out into something a little Asian. I remember, a number of years back, having made an eggplant caviar so, with that in mind, I did a little experimentation and created this Asian Eggplant caviar. The far East flavours of ginger, garlic, cilantro and soya sauce gave this dip some light and tasty  flavour notes. I also was happy to use up my pita bread that I lightly toasted in the oven and served with the dip.

Roasted eggplant with Asian flavours to make a memorable dip

Roasted eggplant with Asian flavours to make a memorable dip

Asian eggplant dip with pita bread for dipping

Asian eggplant dip with pita bread for dipping

Last of the Garden’s Eggplant transformed into an Asian Delight
Recipe Type: Hors D’oeuvre
Cuisine: Asian
Author: Mary
Prep time:
Cook time:
Total time:
Serves: 6-8
Change up the typical Mediterranean use for eggplant by adding an some Asian flavours to this flavourful dip. It also takes little effort as you bake the full eggplant in the oven without any mess or fuss.
Ingredients
  • 1 teaspoon vegetable oil
  • ½ onion, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon grated ginger
  • ½ chili, seeded and chopped
  • 2 tablespoon soya sauce
  • ½ tablespoon rice vinegar
  • ½ tablespoon sesame oil
  • ½ tablespoon brown sugar
  • 2 tablespoon chopped cilantro
Instructions
  1. Place full eggplant globes on a baking tray and bake in a 200C(400F) oven for 20-30 minutes or until the eggplant is shriveled, resembling a large prune.
  2. Once cool, slice lengthwise and scape out eggplant meat into a bowl. Compost the skins or give to your chickens!
  3. In a medium frying pan, sauté onions over medium heat until softened.
  4. Add garlic, ginger and chili to mixture and continue cooking for 3-5 minutes
  5. Stir in soya sauce, vinegar oil and brown sugar to the mixture.
  6. Bring to a boil then blend in eggplant, making sure to break up any remaining strips of eggplant pieces.
  7. Remove from heat. Once cool, stir in chopped cilantro.
  8. This dip is best served cool with vegetables and/or pita pieces.

 

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