- Prep-time: / Ready In:
- Makes 2 cups
- Serving size: 2 Tbsp.
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Pureed eggplant isn’t just for baba ghanoush: This finger-licking-good sauce gets its creamy-fluffy texture from the versatile purple veggie. Roasted red peppers lend delicate sweetness and a beautiful red hue to the peanut-based dressing, while sambal oelek kicks things up a notch. Toss this oil-free sauce into salads, serve it as a dip with spring rolls, or use it as a base for pad Thai. The sky’s the limit when you have a go-to Thai peanut dressing up your sleeve!
Ingredients
- 1 medium eggplant, peeled and cut into large pieces (12 oz.)
- ½ cup jarred roasted red bell pepper, rinsed and drained
- 2 tablespoons peanut butter
- 2 tablespoons lime juice
- 2 tablespoons pure maple syrup
- 1½ teaspoons sambal oelek
- 1½ teaspoons tamari or soy sauce
- 2 cloves garlic
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon chopped fresh basil
Instructions
- In a nonstick skillet combine eggplant and ¼ cup water. Cover and cook over medium 10 to 15 minutes or until eggplant is tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Let cool for 10 minutes.
- Transfer eggplant to a blender. Add the next seven ingredients (through garlic). Cover and blend until smooth. Season with salt and black pepper. Stir in basil.
- Transfer dressing to a glass jar. Cover and chill for up to 5 days.
Nutritional Information:
Per serving (2 Tbsp.): 24 calories, 3.05 g carbohydrates, 0.7 g protein, 1.2 g total fat, 0.2 g saturated fat, 0 g cholesterol, 76 mg sodium, 0.4 g fiber, 2.1 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (3)
(5 from 4 votes)This was such a sweet delight! I loved how the eggplant worked into this recipe. I like mine a little thinner for my Nappa Cabbage salad. I will be adding in some rice vinegar to that dressing. Thank you Darshana for this awesome, versatile recipe!!!
I loved this sauce! It was super smooth and creamy. I used it as a dip and on my toast for breakfast! I made a few adjustments: I didn't peel the eggplant as I have a great blender and the cooked skin pureed just fine. I used Franks Hot Sauce as I didn't have sambal oelek. I also added 2 tsp of grated fresh ginger root as this added a bit more complexity to the flavor and made it much tastier! Thanks for this great recipe!
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