Sichuan Eggplant SpreadSichuan Eggplant Spread

Sichuan Eggplant Spread is a condiment that serves 2. One portion of this dish contains about 6g of protein, 3g of fat, and a total of 154 calories. For $1.97 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of ground coriander, lemon juice, gingerroot, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person has tried and liked this recipe. It is brought to you by Betty Crocker. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 0%, which is very bad (but still fixable). Similar recipes include Chocolate nut spread, Cuke & Radish Sandwich with Lemon-Herb Goat Cheese Spread, and Curried Chicken Spread.

Ingredients

Cooking Instructions

1. 01

   Heat oven to 400°. Spray cookie sheet with nonstick cooking spray.

2. 02

   Place eggplant on cookie sheet; pierce several times with fork. Wrap garlic in aluminum foil; place on cookie sheet with eggplant.

3. 03

   Bake about 30 minutes or until garlic is tender;

4. 04

   remove garlic from oven. Continue baking eggplant about 45 minutes longer or until blackened and collapsed.

5. 05

   Let stand until cool enough to handle.

6. 06

   Cut eggplant in half. Scrape out pulp onto chopping board; discard skin. Squeeze roasted garlic out of skins onto eggplant. Coarsely chop eggplant with garlic; place in medium glass or plastic bowl. Stir in remaining ingredients until well blended.

7. 07

   Serve at room temperature, or cover and refrigerate until chilled.