Eggplant Dipping Sauce

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

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
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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


  1. In medium saucepan bring boil water and salt. Add eggplant; cook 8 minutes or until tender. Drain well.

  2. 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.

  3. Makes 1 cup (250 mL).


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