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Chinese Caviar

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizers, Cooking for a Crowd, Sauces and Condiments, Vegetarian
Servings 2
Calories 32.02 kcal

Nutrition

Calories: 32.02 kcalCarbohydrates: 7.42 gProtein: 1.32 gFat: 0.25 gSaturated Fat: 0.04 gCholesterol: 0.03 mgSodium: 131.28 mgFiber: 3.51 gVitamin A: 1.64575 IUCalcium: 13.42 mgIron: 0.38 mg

Ingredients
  

  • 2 eggplants 1-1/2 lbs each
  • 2 tbsp minced garlic
  • 1 tbsp finely minced fresh ginger
  • 1/4 cup thinly sliced scallion
  • 1/2 tsp cayenne
  • 1 tbsp hoisin sauce
  • 3 tbsp soy sauce
  • 2 tsp light brown sugar
  • 2 tbsp rice vinegar

Instructions 

  • Preheat file oven to 500°.
  • Pierce the eggplants in several places with a fork and place on a baking sheet; bake for 1 hour, turning once, until tender.
  • Remove the eggplants from the oven, slit lengthwise, and set aside to cool.
  • When just warm to the touch, scrape the eggplant pulp into a bowl, using a spoon. Add the remaining ingredients and mix together very. well with a fork, until everything is completely incorporated.
  • Serve on crackers or pita bread.
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