Asian Eggplant Dip

Recipe developed by Chef Leslie Cairns

Photo by Jennifer Snyder

Asian Eggplant Dip

This dip makes a great appetizer but also try using it as a sandwich spread to add a vegetable choice and an asian twist for lunches.


  • 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


  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 and fresh chopped cilantro.
  9. Serve cold or at room temperature.

Nutrient Analysis

Calories: 60 KCal

Protein: 1.3 g

Carbohydrates: 11 g

Fibre: 3 g

Total Fat: 1.8 g

Sodium: 11 mg

Phosphorus: 31 mg

Potassium: 262 mg

Renal Diet Nutrient Analysis

Servings per recipe: 6

Serving size: 1/4 cup

Renal and Diabetic Exchanges

1 vegetable

Leave a Reply