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.
Allow the eggplants to cool, then cut each
eggplant in half lengthways. Scoop out the flesh with a spoon.
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
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