Thai Eggplant Dip (Nam Prik Noom)

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“This is a very tasty way to prepare eggplant.,almost like an Asian baba ganoush.Note that it is supposed to be very spicy,but poblanos do vary a lot ,so you may want to use more or less depending on your tastes and the peppers you have.I suspect it would be more authentic to use small thai chiles ,but I've always made it like this with good results.another good way to prepare this would be to char all the ingredients on an outdoor grill to impart an even smokier flavor.”
READY IN:
35mins
SERVES:
6
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. wash all produce thoroughly;halve eggplant lengthwise and leave all other ingredients whole.
  2. broil eggplant,poblanos,garlic, and shallots 5 minutes;remove the garlic ,turn poblanos and broil 5 more minutes;remove everything except the peppers ,and grill until charred about 3 minutes more.you may need to check the peppers and turn them again to make sure they cook evenly.
  3. place the peppers in a bag(a sealable zip bag is good but any will work)and set aside about 10 minutes.peel and discard seeds.dont worry about getting all of it;a few peices of charred skin adds flavor.
  4. scoop out eggplant pulp and place in food processor with garlic,shallots,peeled seeded peppers,cilantro,1 teaspoon nam pla,and lime juice.puree until smooth you may want to add more nam pla or lime juice to taste.
  5. serve over hot steamed jasmine rice or as a dip for raw veggies.

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