Spices 
Seasonings 
Organics 
Salt-Free 
Chiles 
Spice Sets 
Gourmet Salts 
Recipes  |
Low Sodium Asian Eggplant Spread
Sodium = 153 mg 1 whole medium eggplant 1 teaspoon grated Crystallized Ginger 1/2 teaspoon Ground Anise 2 minced scallions 1 1/2 tablespoons low sodium soy sauce 1/2 teaspoon dark sesame oil 1 tablespoon rice vinegar 1 pinch Cracked Black Pepper Directions: 1. Preheat oven to 350º F 2. Pierce eggplant with a fork 3. Spray lightly with olive oil 4. Place on a baking sheet and cook for 40 to 50 minutes or until the eggplant is very soft 5. Remove from oven and set aside and let cool 6. Cut eggplant in half and scoop out the flesh and place flesh in bowl 7. Chop the flesh well ending with about 1 ½ cups 8. Add ginger, anise, scallions, soy, sesame oil and vinegar to the eggplant mix 9. Serve with crackers, rice cakes or pita Serves: 4 |
|
