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Recipes

Asian Eggplant Dip

Renal Diet Nutrient Analysis

  • Servings per recipe: 6
  • Serving size: 1/4 cup

Nutrient Analysis

  • Calories: 60
  • Protein: 1.3g
  • Carbohydrates: 11g
  • Fibre: 3g
  • Total Fat: 1.8g
  • Sodium: 11mg
  • Phosphorus: 31mg
  • Potassium: 262mg

Renal and Diabetic Exchanges

1 vegetable

Ingredients

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

Directions

  1. Roast eggplant in preheated 425°F oven for approximately 45 minutes.
  2. Peel eggplant and chop finely.
  3. In a small bowl combine sugar, vinegar, and water.
  4. In a large skillet, sauté garlic, ginger, green onions and chili paste until fragrant.
  5. Add vinegar mixture.
  6. When bubbling, add eggplant.
  7. Stir to combine.
  8. Remove from heat and add sesame oil.
  9. Serve cold or at room temperature.