This dip makes a great appetizer but also try using it as a sandwich spread to add a vegetable choice and an asian twist for lunches.
1
large eggplant
2 tbsp
brown sugar
1 tbsp
rice vinegar
1 tbsp
water
1 tsp
vegetable oil
4
cloves garlic, finely chopped
1 tbsp
finely chopped fresh ginger root
4
green onions, chopped
1 tsp
chili paste
1 tsp
sesame oil
2 tbsp
chopped fresh cilantro
- Roast eggplant in preheated 425°F oven for approximately 45 minutes.
- Peel eggplant and chop finely.
- In a small bowl combine sugar, vinegar, and water.
- In a large skillet, sauté garlic, ginger, green onions and chili paste until fragrant.
- Add vinegar mixture.
- When bubbling, add eggplant.
- Stir to combine.
- Remove from heat and add sesame oil and fresh chopped cilantro.
- Serve cold or at room temperature.
Servings per recipe: 6
Serving size: 1/4 cup
1 vegetable
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
