Asian Eggplant Dip with Seared Peppercorn Steak

Recipes developed by Chef Leslie Cairns

Asian Eggplant Dip with Seared Peppercorn Steak

Try making a great sauce or dip, like the eggplant dip below, that makes a fresh and fantastic alternative to salty barbecue sauces. It’s also great with crusty bread or as a sandwich spread.

Ingredients

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

Directions

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.

Nutrient Analysis

Calories: 131 g

Protein: 17.4 g

Carbohydrates: 7.3 g

Fibre: 1.9 g

Total Fat: 3.2 g

Sodium: 48 mg

Phosphorus: 170 mg

Potassium: 386 mg

Renal Diet Nutrient Analysis

Servings per recipe: 12

Serving size: 1/3 cup beef + 2tbsp eggplant sauce

Renal and Diabetic Exchanges

2 protein, 1 veg

Leave a Reply