Go Back
–+ servings

Thai Roasted Eggplant Dip Recipe

Thai roasted eggplant dip with fresh mint, cucumber, and hard-boiled eggs, served on a bamboo mat with vegetables in the background.
Vegan Thai roasted eggplant dip with a smoky grilled flavor. Easy to make and delicious with fresh vegetables, sticky rice, or grilled meats.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving Size 4

Equipment

  • Measuring spoons and cups
  • Grill or gas stove
  • Tongs
  • Mortar and pestle

Ingredients

  • oil for brushing eggplant and the grill
  • 1 large eggplant
  • 1 small Thai shallot
  • 3 chilies to taste
  • 1 clove garlic
  • 1 tbsp fish sauce use soy or mushroom sauce for a vegan sub
  • green onions finely chopped, to taste
  • mint finely chopped, to taste

Instructions

  • Brush the grill and eggplants lightly with oil. Grill until the skin cracks and the flesh is soft and smoky.
  • Let the eggplants cool slightly, then peel off and discard the skin.
  • In a mortar and pestle, pound chilies, garlic, and shallots until coarse.
  • Add the eggplant flesh and gently mash to combine.
  • Stir in fish sauce and fresh herbs.
  • Transfer to a bowl, garnish with more herbs, and serve with sticky rice, boiled eggs, and raw vegetables.

Video

Nutrition Facts
Thai Roasted Eggplant Dip Recipe
Amount per Serving
Calories
47
% Daily Value*
Fat
 
0.4
g
1
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.03
g
Sodium
 
359
mg
16
%
Potassium
 
401
mg
11
%
Carbohydrates
 
10
g
3
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
2
g
4
%
Vitamin A
 
454
IU
9
%
Vitamin C
 
52
mg
63
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • Nutrition information is provided as a courtesy and should be considered approximate.