Asian Eggplant Dip
A vibrant Asian eggplant dip with bold flavors of garlic, ginger, soy, and sesame oil, perfect for dipping, spreading, or as a flavorful appetizer.
Ingredients
Instructions
- Cut off the eggplant stem and rinse the eggplant.
- Pierce the eggplant in 12 places with a fork.
- Place the eggplant in a baking pan and bake at 350°F for 1 hour until sagging.
- Allow the eggplant to cool, then peel off the skin.
- Put the peeled eggplant and all other ingredients into a blender.
- Blend until smooth and serve at room temperature.
Tips & Substitutions
For a smokier flavor, try grilling the eggplant instead of baking it. If eggplant is not available, zucchini can be a good substitute, although the flavor will differ. Adjust the level of heat by modifying the amount of crushed dried hot red chiles according to your preference. For a creamier texture, consider adding a tablespoon of tahini or Greek yogurt.
Serving Suggestions
Serve this Asian Eggplant Dip with fresh vegetable sticks, pita chips, or toasted baguette slices for a delightful appetizer. It pairs beautifully with vegetarian recipes, making it a great addition to a meatless meal. Consider serving alongside your favorite Asian dishes or as part of a mezze platter for a tasty variety.
Storage & Reheating
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave, stirring occasionally to ensure even heating, or serve cold as a refreshing spread. This dip also tastes great chilled, making it perfect for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Asian Eggplant Dip contains roughly 102 calories, with 2g protein, 5g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 1736mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, this dip can be made a day in advance. In fact, letting it sit overnight allows the flavors to meld beautifully. Just be sure to store it in an airtight container in the fridge and give it a good stir before serving to refresh the texture.
What can I use instead of sesame oil?
If you don't have sesame oil, you can use olive oil for a different flavor profile. However, the nutty taste of sesame oil is distinctive, so if you have access to toasted sesame oil, that would be an excellent alternative. You can also skip it, but it will change the dip's overall taste.
Is this dip suitable for vegans?
Absolutely! This Asian Eggplant Dip is entirely plant-based and vegan-friendly. It’s a great option for those following a vegan diet, and it can be served as a healthy snack or appetizer at gatherings. Pair it with your favorite vegan dishes for a complete meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).