- Prep-time: / Ready In:
- Makes 2 cups
- print/save recipe
Pureed eggplant isn’t just for baba ghanoush: This finger-licking-good sauce gets its creamy-fluffy texture from the versatile purple veggie. Roasted red peppers lend delicate sweetness and a beautiful red hue to the peanut-based dressing, while sambal oelek kicks things up a notch. Toss this oil-free sauce into salads, serve it as a dip with spring rolls, or use it as a base for pad Thai. The sky’s the limit when you have a go-to Thai peanut dressing up your sleeve!
- 1 medium eggplant, peeled and cut into large pieces (12 oz.)
- ½ cup jarred roasted red bell pepper, rinsed and drained
- 2 tablespoons peanut butter
- 2 tablespoons lime juice
- 2 tablespoons pure maple syrup
- 1½ teaspoons sambal oelek
- 1½ teaspoons tamari or soy sauce
- 2 cloves garlic
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon chopped fresh basil
- In a nonstick skillet combine eggplant and ¼ cup water. Cover and cook over medium 10 to 15 minutes or until eggplant is tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Let cool for 10 minutes.
- Transfer eggplant to a blender. Add the next seven ingredients (through garlic). Cover and blend until smooth. Season with salt and black pepper. Stir in basil.
- Transfer dressing to a glass jar. Cover and chill for up to 5 days.