Baked until scorching hot, HORMEL® Chili with Beans and grated Cheddar cheese are placed on top of hot dogs on buns.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 large eggplant
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- ½ cup chopped green onions
- ¼ teaspoon red pepper flakes
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 teaspoon rice vinegar
- 1 tablespoon hot water
- 2 tablespoons peanut oil
- ½ teaspoon sesame oil
- 1 French baguette, sliced into 1/4 inch rounds
Instructions
- Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
- While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
- In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
- Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.
Reviews
used half the soy sauce and half the brown sugar
I really liked this, nice asian flavor. It made WAY more than we could eat at our party. I wonder if it would freeze okay?
Very good & unique flavor. I followed the recipe ingredients except I used half the amount of soy sauce. I placed all of the ingredients except for the eggplant & onions in the blender to blend then slowly added eggplant which I had diced and cooked on stovetop. I then removed from blender, placed in microwave for ~2min then added onions and served. Easy this way and kept the strong ginger flavor.
Even though I cut the soy sauce to 1 T, it still was way too salty for my taste! I also cut the sugar to 1 T, and used honey. If all I had was 1 taste, I would have been fine. This does not get better with time! I want to like it, and will work to see if I can combine the garlic and ginger flavors with just a little soy sauce to make this eggplant spread more to my liking!
I also usedd only 1 scant tbsp sugar and don’t think I’d prefer more. My eggplant wasn’t that big so I wish I’d cut back on the soy sauce- itwas a little overpowering. Also I added about twice as much red pepper flakes for a little more zing. All in all a very tasty dips. Took the advice of another reviewer and baked whole wheat pita bread triangles brushed with garlic chili oil. (warning: only takes a few minutes!)
Delish! I will probably cut down the sugar a little next time, but didn’t find the sweetness offensive. I liked this a lot!
Yum, my family and friends love it! Perfect for vegetarians & vegans as well. I make it with “sesame sippits.” Which are a combination of serian bread cut into strips brushed with oil, salt, pepper, and minced garlic, and cooked at 375 until crisp!
This was very tasty! Like other reviewers, I was going to cut out the sugar, but still used 1/2 tablespoon because I splashed in a bit too much vinegar. I spread this on pita flat bread, and topped with feta, chopped tomatoes, and cilantro. My friend added a little extra salt and pepper and crushed black olives. Will definitely make this again.
Yummy! I subbed Hoisin Sauce for the brown sugar and Umaboshi plum vinegar for the rice wine vinegar. I added more garlic, ginger and garnished the dip with chopped cilantro. Instead of bread I used those evil fried noodles they serve with soup.
LEAVE OUT THE BROWN SUGAR!! When I copied down the recipe, I forgot the brown sugar, and it came out wonderfully. The second time I made it, I did put in the brown sugar and did not like it as much. My friends and husband didn’t like it sweetened either. But without the sugar it is fabulous and chic! A really nice, flavorful, asian-inspired dip that will really impress everyone, even people who are not into eggplant.
I didn’t find this to have a strange taste at all! I liked it, it does seem to be missing something though..not sure what. Maybe the flavours need to meld a bit before serving.
Yes, it’s true, it’s strange, but……oh so delicious! My husband just loved it. Didn’t have enough eggplant, but had some commercial eggplant spread that really didn’t have much flavor, so I added it also added some additional “hots”. Will diffinitly try it again Thanks Laura
This recipe was very easy and very good. I added a bit more garlic. Next time I think I try adding some curry.
I like eggplant but I did not like this recipe.