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.

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