Thai eggplant dip
By Chatelaine4
PREP TIME
10 min
TOTAL TIME
30 min
Makes
1 1/2 cups
Photo, Erik Putz.
Close out the year with small plates that pack big flavours!
Ingredients
- 2 large or 3 small Japanese eggplants , halved lengthwise
- 4 tsp canola oil
- 3 shallots , unpeeled
- 4 garlic cloves , unpeeled
- 1 Thai chili , thinly sliced
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp packed brown sugar
- 1/3 cup roasted, salted peanuts , chopped
- 3 tbsp chopped cilantro
- 1 green onion , thinly sliced
Garnishes
- chopped peanuts
- sliced chilies
- cilantro leaves
Instructions
- PREHEAT oven to 425F, then line a baking sheet with parchment.
- BRUSH cut side of eggplant with oil and place, cut-side down, on prepared sheet. Add shallots and garlic, then roast until eggplant is tender and slightly charred, about 20 min. Set aside to cool.
- PEEL shallots and garlic, then transfer to a food processor with chili, lime juice, fish sauce and sugar. Pulse until smooth, scraping side of bowl. Scoop flesh from eggplant, discarding skin, and add to shallot mixture. Pulse until coarsely chopped. Transfer to a bowl.
- ADD peanuts, cilantro and green onion, stirring to combine. Serve topped with peanuts, chilies and cilantro, with rice crackers, shrimp crackers and veggies for dipping.
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Nutrition (per 2 tbsp)
- Calories
- 44,
- Protein
- 1 g,
- Carbohydrates
- 4 g,
- Fat
- 3 g,
- Fibre
- 1 g,
- Sodium
- 99 mg.
