Roasted Eggplant Dip With Thai Flavors Recipes

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THAI EGGPLANT DIP (NAM PRIK NOOM)



Thai Eggplant Dip (Nam Prik Noom) image

This is a very tasty way to prepare eggplant.,almost like an Asian baba ganoush.Note that it is supposed to be very spicy,but poblanos do vary a lot ,so you may want to use more or less depending on your tastes and the peppers you have.I suspect it would be more authentic to use small thai chiles ,but I've always made it like this with good results.another good way to prepare this would be to char all the ingredients on an outdoor grill to impart an even smokier flavor.

Provided by strangelittlebeast

Categories     Spreads

Time 35m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 7

1 medium eggplant
2 -4 medium poblano peppers
2 garlic cloves
2 medium shallots
1 -2 teaspoon fish sauce (Nam Pla)
1 tablespoon lime juice
1/3 cup cilantro (loosely packed)

Steps:

  • wash all produce thoroughly;halve eggplant lengthwise and leave all other ingredients whole.
  • broil eggplant,poblanos,garlic, and shallots 5 minutes;remove the garlic ,turn poblanos and broil 5 more minutes;remove everything except the peppers ,and grill until charred about 3 minutes more.you may need to check the peppers and turn them again to make sure they cook evenly.
  • place the peppers in a bag(a sealable zip bag is good but any will work)and set aside about 10 minutes.peel and discard seeds.dont worry about getting all of it;a few peices of charred skin adds flavor.
  • scoop out eggplant pulp and place in food processor with garlic,shallots,peeled seeded peppers,cilantro,1 teaspoon nam pla,and lime juice.puree until smooth you may want to add more nam pla or lime juice to taste.
  • serve over hot steamed jasmine rice or as a dip for raw veggies.

Nutrition Facts : Calories 42.9, Fat 0.7, SaturatedFat 0.1, Sodium 82.4, Carbohydrate 9.3, Fiber 4.4, Sugar 2.2, Protein 1.8

ROASTED EGGPLANT DIP WITH THAI FLAVORS



Roasted Eggplant Dip With Thai Flavors image

Lime, cilantro, and chili paste impart a Thai sizzle to the natural richness of roasted eggplant. Enjoy this as a dip for thick strips of cucumber, green sweet pepper, carrots, or blanched broccoli, asparagus, or green beans. Or serve as a spread for crackers for toasted bread. From Real Vegetarian Thai by Nancie McDermott.

Provided by Cinnamon Turtle

Categories     Vegetable

Time 45m

Yield 1 1/2 Cups

Number Of Ingredients 9

1 large eggplant (about 1 1/4 pounds)
1 tablespoon palm sugar or 1 tablespoon brown sugar
1 teaspoon soy sauce
1/2 teaspoon salt
2 tablespoons asian roasted chili paste or 2 tablespoons chili-garlic sauce
2 tablespoons lime juice or 2 tablespoons lemon juice
1/4 cup fresh cilantro, finely chopped
2 green onions, thinly sliced
cilantro leaf (to garnish)

Steps:

  • Preheat oven to 400 degrees F. Lightly grease a baking sheet. Cut the eggplant in half lengthwise, stem and all, and place on baking sheet, cut side down. Bake until soft, about 30 minutes. Cool to room temperature.
  • Scoop out the flesh and transfer it to a food processor fitted with the metal blade. Add the sugar soy sauce, salt, chili paste, and lime or lemon juice. Using on-off pulses, process to a thick, coarse puree, stopping to scrape down the sides as needed to grind evenly.
  • Transfer to a bowl and stir in the chopped cilantro and green onions. Serve at room temp, garnished with cilantro leaves.

Nutrition Facts : Calories 134.6, Fat 0.8, SaturatedFat 0.1, Sodium 1010.8, Carbohydrate 32.7, Fiber 13.1, Sugar 17.9, Protein 4.6

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