Thai Eggplant Nam Prik
Charred and roasted vegetables make a deeply flavorful dip for veggies.
- 1 bulb garlic peeled
- 2 large shallot sliced
- 3 large jalapeno or other chilies
- 1 medium globe eggplant
- 1 tablespoon tamari
- 1 tablespoon fresh lime juice
- 1/2 bunch broccoli cut in large florets
- 1/2 small cauliflower cut in large florets
- 1/2 small daikon sliced
In a large piece of foil, make a packet of the peeled garlic and shallots. Drizzle with a teaspoon of oil and seal tightly. Roast at 425 F for 40 minutes, shaking a couple times to stir.
Over flames or under broiler blacken eggplant and jalapeno until the skin is completely charred, then quickly put in a small casserole with a lid and cover tightly. Bake it for 20 minutes.
Let everything cool completely. Scrape the blackened skins off the eggplants and jalapenos, and seed the jalapenos. Put in the processor with the garlic and shallots and puree. Add tamari starting with less if you are unsure, and lime juice. Puree and taste, adjusting with more tamari or salt.
Serve at room temperature with dippers.