Eggplant Dipping Sauce | Club House
An ideal dipping sauce to serve with a platter of raw or lightly cooked vegetables.
Ingredients
- 6 cups (1.5 liter) water
- 1 tsp (5 ml) sea salt grinder (club house)
- 6/8 cup (125 g) Japanese eggplant, peeled and diced
- 1 lime
- 1 shallot, sliced
- 2 cloves garlic, crushed
- 3 tbsps (45 ml) Sweet Red Chili Sauce (thai kitch)
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