|
Thai EggplantDede (IG:@dedetable) / Vegan & Gluten Free Chef, Dede's Table, Los Angeles, CA; Photo by Dede's Table |
| Ingredients: | |
| • | 3 oz. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 6 oz. organic vegetable stock |
| • | 1/4 tsp. sea salt |
| • | 1/2 tbsp. lime juice |
| • | 2 oz. vegan granulated sugar |
| 1 tbsp. dark rum (optional) | |
| Method: | |
| 1. | Whisk all ingredients in a pan and stir to combine. Place on stove over medium heat. When it starts to thicken, reduce to low heat. |
| 2. | Remove from heat. Let cool. Refrigerate until set. Once set, place in blender and blend until desired consistency. |