Nam Prik Makuah – Thai Fire Roasted Spicy Eggplant Dip
Ingredients
2
Japanese eggplants
1
Anaheim chili
1
jalapeno
¼
red onion
5
garlic cloves
1
Tbsp fish sauce
1
Tbsp lime juice
cilantro
scallions
sugar
Preparation
Step 1
Flame char eggplants, chili, and jalapeno until flesh becomes soft. Remove from flame and let cool.
Step 2
Chop red onion and garlic cloves, and broil in a toaster oven for 5-7 minutes.
Step 3
De-stem jalapeno and remove ends from eggplant. Chop peppers, eggplant, and chili into smaller pieces.
Step 4
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.
Step 5
Add fish sauce, lime juice, and a pinch of sugar, then stir well.