Kidney Community Kitchen

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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/asian-eggplant-dip/

Asian Eggplant Dip

Recipe developed by Chef Leslie Cairns

Photo by Jennifer Snyder

Asian Eggplant Dip

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.

Ingredients

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

Directions

  1. Roast eggplant in preheated 425°F oven for approximately 45 minutes.
  2. Peel eggplant and chop finely.
  3. In a small bowl combine sugar, vinegar, and water.
  4. In a large skillet, sauté garlic, ginger, green onions and chili paste until fragrant.
  5. Add vinegar mixture.
  6. When bubbling, add eggplant.
  7. Stir to combine.
  8. Remove from heat and add sesame oil and fresh chopped cilantro.
  9. Serve cold or at room temperature.

Nutrient Analysis

  • Calories: 336 KCal
  • Protein: 6 g
  • Carbohydrates: 60 g
  • Fibre: 18 g
  • Total Fat: 6 g
  • Sodium: 36 mg
  • Phosphorus: 180 mg
  • Potassium: 1590 mg

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