- Yield: servings
- 4-- Chinese or Japanese long eggplants
- 4-- red finger-length chilies
- 4-- shallots, not peeled
- 4cloves garlic, not peeled
- 2tablespoons fresh lime juice
- 2tablespoons fish sauce or soy sauce
- 1teaspoon sugar
- 2tablespoons chopped coriander leaves (cilantro)
- -- raw vegetables for dipping: cucumber slices, green cabbage wedges, long beans or green beans, Thai small green eggplant wedges, asparagus
Grill the eggplants, chilies, shallots and garlic until charred and cooked through or arrange all on a baking sheet, place under preheated broiler on the highest setting with rack as close as possible to burner. Broil until everything is semi-charred and cooked through. Cool to room temperature. Peel off the skin and charred surface.
Transfer the chilies, shallots, and garlic to a mortar or food processor and processed to a semi-smooth paste.
Roughly chop the eggplants with a knife and combine in a bowl with the chili mixture. Season with the lime juice, fish sauce, sugar, and coriander leaves. Taste and adjust seasoning with fish sauce and lime juice—it should be salty-sour and spicy.
Serve in a bowl with the Raw Vegetables For Dipping, ornately arranged.
Reprinted with permission from Easy Thai Cooking by Robert Danhi, Tuttle