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Eggplant Spread with Asian Spices
Source: dLife

A chunky Eggplant spread with the traditional flavors of China.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 46.9
Total Carbs 9.3 g
Dietary Fiber 5.0 g
Sugars 3.5 g
Total Fat 0.9 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 370.8 mg
Protein 2.0 g
Sodium 151.1 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  whole eggplant
1 tsp  fresh ginger root
0 1/2 tsp  anise seed
2 each  scallions
1 1/2 tbsp  low sodium soy sauce
0 1/2 tsp  sesame oil
1 tbsp  rice vinegar
  1. Preheat the oven to 350 degrees F.
  2. Pierce the eggplant with a fork and place it directly on the oven rack with a baking sheet under it and bake for 45 minutes, or until very soft. Remove the eggplant from the oven.
  3. When the eggplant is cool enough to handle, cut in half, scoop out the flesh and discard the skin. Thoroughly chop through the flesh; you should have about 1 1/2 cups.
  4. In a bowl, combine the eggplant with the ginger, anise, scallions, soy sauce, sesame oil, and rice vinegar, and mix well. Add more soy sauce to taste as needed.

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