An ideal dipping sauce to serve with a platter of raw or lightly cooked vegetables.
6 cups (1.5 L) water
1 teaspoon (5 mL) salt
1/4 pound (125 g)Japanese eggplant, peeled and diced
1 shallot, sliced
2 cloves garlic, crushed
3 tablespoons (45 mL) Thai Kitchen® Sweet Red Chili Sauce
BRING water and salt to boil in medium saucepan. Add eggplant; cook 8 minutes or until tender. Drain well.
GRATE 1 teaspoon (5 mL) lime peel from lime, then juice the lime. Place eggplant, lime peel and juice, shallot, garlic and chili sauce in food processor or blender; cover. Process until smooth. Season to taste with additional lime juice and salt.
Makes 1 cup (250 mL).