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1 Large onion, thinly sliced
2 Large green chilies, cut
1 Spring onion, finely chopped
10 g Coarsely chopped mint leaves
10 g Coarsely chopped fresh coriander leaves
2 tablespoons Fish sauce
2 tablespoons Lime juice
1/4 teaspoon Sugar, or to taste
1/4 teaspoon Salt, or to taste
Ingredients : Serves 8-12
4-5 Slender eggplants, about 1 lb1 Large onion, thinly sliced
2 Large green chilies, cut
1 Spring onion, finely chopped
10 g Coarsely chopped mint leaves
10 g Coarsely chopped fresh coriander leaves
2 tablespoons Fish sauce
2 tablespoons Lime juice
1/4 teaspoon Sugar, or to taste
1/4 teaspoon Salt, or to taste
Preparation:
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Roast the eggplants whole under the broiler or on a hot grill until the skin is blackened on both sides. This should take about 10 minutes. Press lightly with the back of a spoon to see that the flesh inside is soft and if not, grill further.
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Allow the eggplants to cool, then cut each eggplant in half lengthways. Scoop out the flesh with a spoon.
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Put the flesh in a blender or food processor and blend to a smooth paste. Add the onion, chilies, herbs, fish sauce and lime juice and blend further. Add salt and sugar to taste.
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Transfer the dip to a bowl and serve with crispy rice cakes, breadsticks or raw vegetables such as cabbage leaves, cucumber sticks, carrot sticks, young long beans, cauliflower and capsicum slices.
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Date Added: 2009-03-16 Views : 61