Makes 1 cup

Ingredients:

• 6 cups water
• 1 teaspoon salt
• 1/4 pound Japanese eggplant (or any eggplant), peeled and diced
• 1 lime
• 1 shallot, sliced
• 2 cloves garlic, crushed
• 3 tablespoons Thai Kitchen Sweet Red Chili Sauce

Directions:

1. Bring water and salt to boil in medium saucepan. Add eggplant; cook 8 minutes or until tender. Drain well.

2. Grate 1 teaspoon lime peel from lime, then juice the lime. Place eggplant, lime peel and juice, shallot, garlic and chili sauce in food processor or blender; cover. Process until smooth. Season to taste with additional lime juice and salt.

3. Serve with sliced vegetables and gluten-free crackers.

For more Asian-inspired gluten-free recipes, see our Thai Kitchen Gluten-Free Recipe Box.