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Asian Eggplant Dip with Seared Peppercorn Steak

Renal Diet Nutrient Analysis

  • Servings per recipe: 12
  • Serving size: 1/3 cup beef + 2tbsp eggplant sauce

Nutrient Analysis

  • Calories: 131
  • Protein: 17.4g
  • Carbohydrates: 7.3g
  • Fibre: 1.9g
  • Total Fat: 3.2g
  • Sodium: 48mg
  • Phosphorus: 170mg
  • Potassium: 386mg

Renal and Diabetic Exchanges

2 protein, 1 veg


Steak Marinade
1 tbsp brown sugar
2 cloves garlic, minced
1 tbsp cracked black peppercorns
1 tsp olive oil
2 lb sirloin steak

Asian Eggplant Dip
1 large eggplant
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp water
1 tsp vegetable oil
4 cloves garlic, finely chopped
1 tbsp finely chopped fresh ginger root
4 green onions, chopped
1 tsp chili paste
1 tsp sesame oil
2 tbsp chopped fresh cilantro


Steak Marinade
In a small bowl, combine marinade ingredients. Pat steak dry, brush with oil and rub with mixture. Marinate for minimum one hour. Grill to desired doneness.

Asian Eggplant Dip
Roast eggplant in preheated 425°F oven for approximately 45 minutes. Peel eggplant and chop finely. In a small bowl combine sugar, vinegar, and water. In a large skillet, sauté garlic, ginger, green onions and chili paste until fragrant. Add vinegar mixture. When bubbling, add eggplant. Stir to combine. Remove from heat and add sesame oil. Serve cold or at room temperature along with grilled steak.

Asian Eggplant Dip with Seared Peppercorn Steak, 4.0 out of 5 based on 3 ratings