Nam Prik Makuah – Thai Fire Roasted Spicy Eggplant Dip
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Flame char eggplants, chili, and jalapeno until flesh becomes soft. Remove from flame and let cool.
Chop red onion and garlic cloves, and broil in a toaster oven for 5-7 minutes.
De-stem jalapeno and remove ends from eggplant. Chop peppers, eggplant, and chili into smaller pieces.
Pulverize roasted onion and garlic using a mortar and pestle or food processor. Add chopped cilantro and scallions, eggplant and peppers and continue to pulse until mixture becomes a paste.
Add fish sauce, lime juice, and a pinch of sugar, then stir well.