In hot climates, such as Thailand, eggplant is commonplace as a cooling vegetable with its sweet flavor. Here it’s mixed with sweet, savory, and spicy elements to create a fantastic dip that is just right for vegetables or crackers.
1 pound Thai eggplant (or Japanese or Chinese eggplant)
2 tablespoons rice vinegar
2 teaspoons sugar
1 teaspoon low-sodium soy sauce
1 jalapeño pepper
2 garlic cloves
¼ cup chopped basil
Cut vegetables or crackers, for serving
1 Preheat the oven to 425°F.
2 Pierce the eggplant in several places with a skewer or knife. Place on a rimmed baking sheet and cook until soft, about 30 minutes. Let cool, cut in half, and scoop out the flesh of the eggplant into a blender.
3 Add the rice vinegar, sugar, soy sauce, jalapeño, garlic, and basil to the blender. Process until smooth. Serve with cut vegetables or crackers.
Lower sodium tip: If you need to lower your sodium further, omit the soy sauce to lower the sodium to 3mg.
Per Serving Calories: 40; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 10g; Fiber: 4g; Protein: 2g; Phosphorus: 34mg; Potassium: 284mg; Sodium: 47mg