Name: Roasted Eggplant Dip With Thai Flavors
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 1/2 Cups
Ingredients: 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)

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Recipe by Cinnamon Turtle

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Roasted Eggplant Dip With Thai Flavors created by loof751

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.

Ready In:: 45mins
Yields:
Units:

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ingredients

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)

directions

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.

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RECIPE MADE WITH LOVE BY

@Cinnamon Turtle

Contributor

@Cinnamon Turtle

Contributor

"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."

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photo by loof751

6/29/2012

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review by loof751

6/29/2012

Boy this is a great dip! Not a fan of onions or cilantro so left them out, otherwise made as directed. The sweet roasted eggplant and sugar was great with the tangy lime juice and the SPICY chili paste! Served on lowfat triscuits and really enjoyed this - thanks for sharing the recipe! Made for My-3-Chefs 2012

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creation by Cinnamon Turtle

12/11/2011

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.