All You Need
- 6 cups (1 1/2 L) water
- 1 tsp (5 mL) salt
- 1/4 lb (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
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).