Roasted Eggplant and Herb Dip
Similar Vietnamese food recipes: Appetizers, Eggs 4-5 Slender eggplants, about 1 lb
1 Large onion, thinly sliced
2 Large green chilies, cut
1 Spring onion, finely chopped
10 g Coarsely chopped mint leaves
10 g Coarsely chopped fresh coriander leaves
2 tablespoons Fish sauce
2 tablespoons Lime juice
1/4 teaspoon Sugar, or to taste
1/4 teaspoon Salt, or to taste
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.
How visitors found this page:
- eggplant pate recipes
- image of roasted eggplant and herb dip
