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Eggplant Dipping Sauce

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An ideal dipping sauce to serve with a platter of raw or lightly cooked vegetables.

10m
Prep time
10m
Cook time
20
Calories
7
Ingredients
0
Servings

What you'll need

Sea Salt Grinder

Ingredients

Step1
6 cups (1.5 l) water
1 tsp (5 ml) Sea Salt Grinder
6/8 cup (125 g) Japanese eggplant, peeled and diced
1 lime
1 shallot, sliced
2 cloves garlic, crushed
3 tbsps (45 ml) Thai Kitchen® Sweet Red Chili Sauce

Nutrition information (per Serving)

20Calories
0mgCholesterol
80mgSodium
0,2gProtein
0,1gTotal Fat
1gFiber
5gCarbohydrates

Preparation

In medium saucepan bring boil water and salt. Add eggplant; cook 8 minutes or until tender. Drain well.
Grate 1 tsp (5 mL) lime peel from lime, then juice the lime. In food processor or blender, add eggplant, lime peel and juice, shallot, garlic and chili sauce; cover. Process until smooth. Season to taste with additional lime juice and salt.
Makes 1 cup (250 mL).

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