Makes 1 cup
Ingredients:
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6 cups water
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1 teaspoon salt
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1/4 pound Japanese eggplant (or any eggplant), peeled and diced
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1 lime
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1 shallot, sliced
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2 cloves garlic, crushed
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3 tablespoons Thai Kitchen Sweet Red Chili Sauce
Directions:
1. Bring water and salt to boil in medium saucepan. Add eggplant; cook 8 minutes or until tender. Drain well.
2. Grate 1 teaspoon 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.
3. Serve with sliced vegetables and gluten-free crackers.
For more Asian-inspired gluten-free recipes, see our Thai Kitchen Gluten-Free Recipe Box.