Fire-roasted Eggplant

  • Yield servings

This hauntingly addictive smoky fire-roasted relish can be scooped up with nearly anything—fresh veggies as described below, or grab a bag of chips and start scooping.



4 -- Chinese or Japanese long eggplants
4 -- red finger-length chilies
4 -- shallots, not peeled
4 cloves garlic, not peeled
2 tablespoons fresh lime juice
2 tablespoons fish sauce or soy sauce
1 teaspoon sugar
2 tablespoons 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



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