Best Strange Flavor Eggplant Spread Recipes

ROASTED EGGPLANT SPREAD

Roasted Eggplant Spread image

Black pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. -Barbara McCalley, Allison Park, Pennsylvania.

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 2 cups.

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 large sweet red peppers, cut into 1-inch pieces
1 medium eggplant, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1 tablespoon tomato paste
Toasted baguette slices or assorted crackers

Steps:

Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.

Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

STRANGE FLAVOR EGGPLANT

Strange Flavor Eggplant image

Make and share this Strange Flavor Eggplant recipe from Food.com.

Provided by fredjo

Categories Vegetable

Time 50m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 eggplant (approx 1 pound)
1 tablespoon minced ginger
1 tablespoon minced garlic clove
1/4 cup scallion, sliced
1/2 teaspoon crushed red pepper flakes
3 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon rice vinegar
1 tablespoon hot water
1 tablespoon canola oil
1/2 teaspoon sesame oil
handful cilantro (to garnish)

Steps:

Pierce eggplant with fork in several places. Bake at 475 until tender and somewhat collapsed (20-40 minutes).
Remove from oven and slash down the center. When cool enough to handle, remove flesh from skin and puree in food processor or blender.
In large frying pan, briefly saute ginger, garlic, scallions, and red pepper in canola oil.
Mix together soy sauce, brown sugar, rice vinegar, and hot water to make sauce.
Add sauce to ingredients in frying pan and bring to a gentle simmer.
Add eggplant, mix together, and heat through.
Remove from heat, add sesame oil, and mix thoroughly.
Garnish with cilantro and serve with pita chips or crostini.

Nutrition Facts : Calories 78.1, Fat 2.9, SaturatedFat 0.2, Sodium 508.1, Carbohydrate 12.6, Fiber 2.8, Sugar 8.7, Protein 1.9