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Eggplant Dipping Sauce

Eggplant Dipping Sauce

Thai Kitchen

Courtesy of Thai Kitchen

Makes 1 cup


  • 6 cups water
  • 1 teaspoon salteggplant
  • 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


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.

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