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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Eggplant Spread with Asian Spices

Source: dLife

A chunky Eggplant spread with the traditional flavors of China.

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 0.9 Fat, 1.5 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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Servings

Ingredients

1.0
1 each whole eggplant 1.0
1 tsp fresh ginger root 0.5
0 1/2 tsp anise seed 2.0
2 each scallions 1.5
1 1/2 tbsp low sodium soy sauce 0.5
0 1/2 tsp sesame oil 1.0
1 tbsp rice vinegar

Directions

Preheat the oven to 350 degrees F.
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.
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.
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.