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Roasted Eggplant and Herb Dip Recipe
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Ingredients :
Serves 8-12 |
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4-5
1
2
1
10 g
10 g
2
tablespoons
2
tablespoons
1/4 teaspoon
1/4 teaspoon
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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
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Method :
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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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