Light Thai Peanut Dressing - Forks Over Knives

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