Asian•healthy
Thai Roasted Eggplant Dip
Vegan Thai roasted eggplant dip with a smoky grilled flavor. Easy to make and delicious with fresh vegetables, sticky rice, or grilled meats.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- oil (for brushing eggplant and the grill)
- 1 large eggplant
- 1 small Thai shallot
- 3 chilies (to taste)
- 1 clove garlic
- 1 tbsp fish sauce (use soy or mushroom sauce for a vegan sub)
- green onions (finely chopped, to taste)
- mint (finely chopped, to taste)
Instructions
- 1
Brush the grill and eggplants lightly with oil. Grill until the skin cracks and the flesh is soft and smoky.
- 2
Let the eggplants cool slightly, then peel off and discard the skin.
- 3
In a mortar and pestle, pound chilies, garlic, and shallots until coarse.
- 4
Add the eggplant flesh and gently mash to combine.
- 5
Stir in fish sauce and fresh herbs.
- 6
Transfer to a bowl, garnish with more herbs, and serve with sticky rice, boiled eggs, and raw vegetables.