Vietnamese Recipes & Cuisines (Appetizers)

Roasted Eggplant and Herb Dip Recipe

Ingredients : Serves 8-12





10 g

10 g

2 tablespoons

2 tablespoons

1/4 teaspoon

1/4 teaspoon

Slender eggplants, about 1 lb

Large onion, thinly sliced

Large green chilies, cut

Spring onion, finely chopped

Coarsely chopped mint leaves

Coarsely chopped fresh coriander leaves

Fish sauce

Lime juice

Sugar, or to taste

Salt, or to taste

Method :
  • 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 taste.

  • 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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