Easy Asian Eggplant Spread

Ingredients

  • 1 large eggplant
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 cup sliced green onions, reserve 1/3 cup
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon chili paste, with garlic
  • 1/3 cup chopped cilantro
  • Salt and ground pepper, as desired
  • Whole wheat pita, cut into triangles

Preparation

  1. Preheat oven to 450 F.
  2. Wash and pierce eggplant with the tip of a knife and place onto a parchment paper-lined baking sheet. Cook eggplant in oven until it is tender and collapsing, about 30 minutes. Set aside until cool enough to handle.
  3. Peel and mash eggplant with a potato masher in a medium bowl. In a large skillet, heat olive oil and sesame oil over medium heat. Add garlic, ginger, and green onions and saute until onions soften, about 2 - 3 minutes.
  4. Add eggplant, soy sauce, rice vinegar, and chili paste to the skillet and cook until heated through, about 5 minutes. Stir in cilantro and season with salt and pepper to taste. Garnish with reserved green onions. Serve with toasted whole wheat pita triangles.
  5. This recipe does not meet MHealthy Nutrition Guidelines. 1/2018

Categories

  • Appetizer
  • Vegetable

Nutrition Information

Serves
10
Calories
35.00
Total Fat (g)
2.00
Saturated Fat (g)
0.50
Sodium (mg)
125.00
Total Carbohydrates (g)
4.00
Dietary Fiber (g)
1.00
Protein (g)
1.00