Eggplant Dip
Do you feel like summer is over? The other day I was looking to buy a little sand bucket with a shovel and you’d think I was searching for aliens. All summer/pool related toys were gone from the shelves. It wasn’t even August! Why do stores shove winter in our faces this early? Yes, winter! Hobby Lobby has a huge Christmas display! Thanks, but no thanks. Can we please stick to the calendar?
OK, enough complaining. I’m still holding on to summer. Although this one was pretty busy, I’m not ready to hibernate. First a visit home, over the big pond, then we can talk winter! Can’t wait!
You’re waiting to hear about this Eggplant Dip and I’m yapping… When I first moved to the States, 17 years ago, I didn’t speak any English. OK, maybe I was able to say Hi and My Name Is, but that was it. I was enrolled in ESL – English as a second language course (is there an ETL course? lol).
After a conclusion of the course, our teacher hosted a party at her house and we were supposed to bring a traditional dish from our country. The students were from all over the world – Mexico, France, Korea, Kenya, Ecuador…So many beautiful dishes were on the table. But I don’t remember any of them. Heck, I don’t even remember what I brought that day. Our teacher made this eggplant dip and I was in heaven. I’m pretty sure I alone ate all of it. It was so good. She wasn’t even from China.
Taste of China – Eggplant Dip
Incredibly flavorful Chinese style eggplant dip will make any gathering memorable. Click To TweetI asked for the recipe and she dictated it to me as I wrote it down. Considering my English knowledge at that time, I hope the recipe didn’t lose much in translation. One of the optional ingredients was hot oil, but I could never find such a thing at the grocery stores. So I substitute it with any kind of Asian hot sauce or crushed red pepper flakes. I use just a little to add some heat.
Not totally sold on eggplant dishes? Try this beautiful eggplant fan recipe and I promise you’ll love the look and the taste of it! If you’re a meat lover, you’d love eggplant Parmesan 🙂
Ingredients:
1 large Eggplant
4 teaspoons Chinese thin Soy Sauce
1 tablespoon distilled White Vinegar
2 teaspoons Sesame Oil
1 clove Garlic, mashed to a pulp
¼ teaspoon Hot Oil or hot sauce (optional)
1/8 teaspoon Salt or to taste
1 tablespoon very finely chopped Scallions (green onions)
1 tablespoon finely chopped fresh Chinese Parsley (optional)
Directions:
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. Enjoy this taste of China!
I’d love to hear what recipe made your event memorable!
Taste of China – Eggplant Dip
Ingredients
- 1 large Eggplant
- 4 teaspoons Chinese thin Soy Sauce
- 1 tablespoon distilled White Vinegar
- 2 teaspoons Sesame Oil
- 1 clove Garlic mashed to a pulp
- ¼ teaspoon Hot Oil or hot sauce optional
- 1/8 teaspoon Salt or to taste
- 1 tablespoon very finely chopped Scallions green onions
- 1 tablespoon finely chopped fresh Chinese Parsley optional
Instructions
- 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.
- OR
- 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.
This recipe is featured at Funtastic Friday and Friday Frenzy
I can’t pass up a good eggplant dish! Thanks for sharing with us at Funtastic Friday. Your eggplant dish will be featured at our upcoming party.
Aw, thank you, Sherry! What a great news!! Have a great day 😀
Yum! This looks so amazing. Pinned and tweeted. Thank you for bringing such amazing creations to our party. We hope to see you tonight at 7 pm because we LOVE to party with you! Lou Lou Girls
Many thanks, Girls! 🙂
Great recipe, Jas, and I agree with you that stores try to boot the current season out the door way before I’m ready! Thanks for sharing at the Weekend Blog Hop at My Flagstaff Home!
Jennifer
It makes no sense, right? Thanks for stopping in, Jennifer, and enjoy your weekend! 🙂
How delicious! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
Thank you, Stephanie! Have a great weekend!
Your eggplant dip looks and sounds delicious Jas! Pinned and shared!
Thank you so much, Joanne! I’ll return the favor as soon as my crazy life slows down…hopefully next week. 😀 Hugs
This looks phenomenal! I just pinned it so I can try the recipe later. I’m just starting to get into cooking with eggplant (made eggplant parmesan for the first time a few weeks ago) and I love that it’s affordable AND delicious.
Xoxo,
Shian | The Fashion Investigator
Thank you! I’m glad you stopped in 🙂 There are few more recipes with eggplant if you’re interested, under “vegetarian” in the menu as well as eggplant parmesan with ground beef. 😀
This sounds like a delicious, healthy dip that highlights and enhances the flavor of eggplants.Great recipe!
Thank you, Thao! I really love it 🙂
Beautifully presented! I love all eggplant dishes and I love Asian flavours, so your combo must be tried.
Thanks, Jasna! It won’t disappoint you!
This looks fantastic Jas. I love eggplant but don’t cook with it very often. And I need to pop over for a visit. They are saying we are going to have our coldest August on record here in Canberra and I desperately need some more winter trousers. But the shops are already into spring and heading to summer. Grrrr.
The stores get rid of seasonal stuff too soon. Here they put out swimsuits in February…if people go away for Spring break, they might need a new swimsuit, but leave the sweaters out too…I don’t get it. Hope your August isn’t as cold as they say it’ll be! I hate winter!
I hate winter too. Can’t wait for it to be over. I know we are supposed to appreciate all the seasons but I hate being cold. I am much better at the whole being hot thing.
Lol, I hear ya! 😀
I love eggplant–especially recipes without peppers [which I dislike and which dislike me], so this one sounds great. cold appetizer perfect for summertime.
You sound like my husband, lol. Him and peppers: a hate-hate relationship! 🙂 Thanks for stopping in and have a great day!
This sounds delicious! I love eggplant and I’d like to try this dip soon.
Thank you, Pat! Hope you do 😀
Sounds Delicious Jas and very healthy too! I can’t imagine learning at ESL and learning a second language so well that you write a blog in it. You rock Jas! I struggle each day with Chinese…I can tell you right now there is no wa that Bam’s Kitchen will be written in simplified or traditional characters unless I have someone do that for me.. LOL
Thank you, Bobbi! You know, if you don’t have an option, you learn quickly! English is my third language and I’d love to learn a couple more…but who’s got the time? Thanks for being such a loyal bloggy friend! Hugs 😀