Roasted Eggplant Recipe
eggplant spread, garlic, cilantro, chili, purple sticky rice
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Ingredients
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Roasted Eggplant Spread
Purple Sticky Rice (served with spread)
Method
Roasted Eggplant Spread
- 1
Roast the eggplants
Preheat the oven to 220°C (430°F). Prick each eggplant a few times with a fork to prevent bursting. Place the whole eggplants on a parchment-lined baking sheet and roast for 30–40 minutes, turning once halfway, until the skin is charred and the flesh is very soft and collapses when pressed.
- 2
Cool and drain
Remove eggplants from the oven and transfer to a bowl. Cover tightly with plastic wrap or a plate for 10 minutes to steam — this loosens the skin. When cool enough to handle, peel away and discard the charred skin, trim off the stem, and scoop the flesh into a fine-mesh sieve or colander. Let it drain for 5–10 minutes to remove excess liquid; gently press to remove excess moisture but keep some silky texture.
- 3
Prepare aromatics
While eggplant drains, finely mince the garlic and the chili. In a small bowl, mix the chopped cilantro, minced garlic, chopped chili, lime juice, soy sauce, sugar, ground cumin, salt and black pepper.
- 4
Combine and mash
Transfer the drained eggplant flesh to a medium bowl. Add 2 tablespoons neutral oil and mash with a fork or potato masher to a chunky-smooth consistency (or pulse briefly in a food processor for a smoother spread). Stir in the cilantro-garlic-chili mixture until evenly incorporated. Taste and adjust seasoning — add more salt, lime juice, or chili as desired.
- 5
Finish and rest
If using, drizzle the toasted sesame oil over the spread and fold gently. Let the spread sit for 10–15 minutes to allow flavors to meld before serving at room temperature.
- 6
Serve
Spoon the roasted eggplant spread into a serving bowl. Garnish with a few extra cilantro leaves, a drizzle of oil, and a sprinkle of toasted sesame seeds if desired. Serve alongside warm purple sticky rice or as a dip with flatbread or vegetables.
Purple Sticky Rice
- 7
Rinse and soak (optional)
Rinse the purple glutinous rice under cold water until the water runs mostly clear to remove excess starch. For best texture, soak the rice for 30 minutes to 2 hours; if short on time, rinsing alone is acceptable.
- 8
Cook rice
Combine the rinsed rice, 1 1/4 cups water, and 1/4 tsp salt in a small saucepan. Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer for 15–20 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 10 minutes.
- 9
Fluff and serve
Fluff the rice with a fork and transfer to a warm serving bowl. Sprinkle with toasted sesame seeds if using. Serve hot alongside the roasted eggplant spread so diners can scoop rice and spread together.