Nam Prik Makuah – Thai Fire Roasted Spicy Eggplant Dip
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.