Best 7 Roasted Eggplant Dip With Thai Flavors Recipes
Embark on a culinary journey to Southeast Asia with our tantalizing Roasted Eggplant Dip infused with Thai flavors. This delectable dip, known as "Ma'am Kua Kling," is a harmonious blend of roasted eggplant, aromatic herbs, and zesty spices, capturing the essence of Thai cuisine. Alongside this star dish, we present a symphony of Thai-inspired recipes that will transport your taste buds to the vibrant streets of Bangkok. From the classic Pad Thai, a stir-fried rice noodle dish bursting with savory, sweet, and tangy flavors, to the fragrant Tom Kha Gai soup, a coconut-based broth brimming with lemongrass, galangal, and tender chicken.
Indulge in the fiery delight of our Green Curry with Chicken, where green chilies, aromatic spices, and velvety coconut milk create a symphony of heat and flavor. For a refreshing contrast, dive into the vibrant Papaya Salad, a crunchy and tangy combination of green papaya, carrots, tomatoes, and a zesty fish sauce dressing. Experience the perfect balance of sweet and savory with our Massaman Curry, where tender beef simmers in a rich, aromatic broth perfumed with spices and coconut milk.
Complete your Thai culinary adventure with our delectable Sticky Rice with Mango, a classic dessert where sweet, succulent mango slices nestle atop glutinous rice infused with coconut milk and a hint of sweetness. These recipes offer a comprehensive exploration of Thai cuisine, inviting you to savor the diverse and vibrant flavors that have captivated food lovers worldwide.
THAI-STYLE ROAST EGGPLANT WITH MINT AND JASMINE RICE
You really won't miss the meat at all in this filling bowl of super-tender eggplants in a rich sticky sauce.
Provided by Donal Skehan
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the eggplants into a dish. Use a fork to blend the garlic, chiles, soy sauce, sugar, fish sauce and half the oil together in a small bowl until smooth. Pour this over the eggplant fingers to coat them and leave to marinate (if you have the time) for at least 10 minutes.
- Cook the rice according to the package instructions.
- Heat the remaining oil in a large non-stick frying pan. Remove the eggplant fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned. Add the rest of marinade to the pan and cook until sticky. Add the lime juice to taste.
- Spoon the rice into bowls and top with the sticky eggplant. Scatter with the mint leaves and peanuts and serve
SESAME ROASTED EGGPLANT (THAI)
Provided by Next Iron Chef All Star: Beau MacMillan
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- In a large ovenpoof skillet over medium-high heat, add all of the marinade ingredients. Bring to a boil and cook until reduced by half. Add the eggplant and mushrooms and cook for 5 minutes.
- Put the pan into the oven and cook until the eggplant and mushrooms are soft and caramelized, about 4 to 5 minutes. Transfer to a serving bowl and garnish with sesame seeds.
ROASTED EGGPLANT DIP
I was craving an eggplant dip I bought in San Francisco once, but have no way of getting it where I live. So, I decided to experiment, and this is what I came up with. I actually like it! (measurements are approximate, use your own good judgment)
Provided by theAmateurPastryChef
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Prick eggplant all over with fork and place in foil and make a "cradle" for eggplant.
- Place eggplant with foil on baking sheet and bake for 35-45 minutes (depends on size of eggplant) or until collapsed and easily pierced with a fork.
- Once finished baking, remove from oven and allow to cool slightly.
- Scoop "pulp" out of eggplant and discard skin.
- Place in food processor or blender and process with remaining ingredients.
- Serve dip with crackers or pita bread or crudites.
Nutrition Facts : Calories 62, Fat 3.2, SaturatedFat 0.5, Sodium 442.5, Carbohydrate 8.1, Fiber 4.3, Sugar 2.7, Protein 2
ROASTED EGGPLANT DIP
Here's a fun way to use some of your garden-fresh eggplant crop. This chunky guacamole-like dip--seasoned with lemon juice, onions and chives--goes great with pita wedges or melba toast. Field editor Nina Hall of Citrus Heights, California contributed this recipe.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1-1/2 cups.
Number Of Ingredients 10
Steps:
- Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan. Bake at 400° for 25-30 minutes or until tender. Cool. Peel and cube the eggplant., In a blender, combine the yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth. Add 2 tablespoons chives; cover and process until blended. , Transfer to a serving bowl; sprinkle with remaining chives. Serve with pita wedges and carrots if desired.
Nutrition Facts : Calories 158 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 421mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED EGGPLANT DIP
Provided by Molly O'Neill
Categories dips and spreads, appetizer
Time 1h20m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Spray a small baking sheet with vegetable oil. Place the eggplant cut side down, and bake until soft, about 35 to 45 minutes. Set aside until cool and chop coarsely.
- Combine remaining ingredients except coriander in a glass or ceramic bowl. Marinate for 30 minutes. Combine the mixture in a blender or food processor. Puree until smooth. Season with salt and pepper to taste. Garnish with coriander. Serve with sesame pita chips (recipe below).
Nutrition Facts : @context http, Calories 74, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 241 milligrams, Sugar 6 grams, TransFat 0 grams
ROASTED-EGGPLANT DIP
Roasting eggplant results in a smoky, earthy dip. Homemade garlic chips add crunch. Serve the dip spread onto grilled flatbread.
Provided by Martha Stewart
Categories Appetizers
Time 2h5m
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Roast eggplants on a baking sheet until collapsed and very tender, about 1 hour and 15 minutes.
- Let stand until cool enough to handle. Peel, and discard skins. Transfer flesh to a colander, and let drain for 15 minutes. Finely chop eggplant, and transfer to a bowl. Stir in 3 tablespoons oil, the molasses, minced garlic, and 1 1/2 teaspoons salt.
- Heat remaining 2 tablespoons oil and the sliced garlic in a skillet over medium heat until garlic is golden, 6 to 7 minutes. Drizzle garlic oil over dip, and garnish with garlic chips.
THAI EGGPLANT DIP (NAM PRIK NOOM)
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.
Provided by strangelittlebeast
Categories Spreads
Time 35m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- wash all produce thoroughly;halve eggplant lengthwise and leave all other ingredients whole.
- 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.
- 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.
- 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.
- serve over hot steamed jasmine rice or as a dip for raw veggies.
Nutrition Facts : Calories 42.9, Fat 0.7, SaturatedFat 0.1, Sodium 82.4, Carbohydrate 9.3, Fiber 4.4, Sugar 2.2, Protein 1.8
Tips:
- Choose the right eggplant: Look for eggplants that are firm and heavy for their size. Avoid eggplants that have blemishes or bruises.
- Roast the eggplant properly: Roasting the eggplant brings out its natural sweetness and flavor. Be sure to roast the eggplant until it is tender and slightly charred.
- Use a good quality tahini: Tahini is a key ingredient in this dip. Be sure to use a good quality tahini that is made from 100% sesame seeds.
- Adjust the flavors to your liking: This dip is easily customizable. You can add more or less chili paste, lime juice, or cilantro to taste.
- Serve with your favorite accompaniments: This dip can be served with a variety of accompaniments, such as pita bread, crackers, or vegetables.
Conclusion:
This roasted eggplant dip with Thai flavors is a delicious and easy-to-make appetizer or snack. It is perfect for parties or potlucks. The dip is also a great way to use up leftover eggplant.
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