Hello Foodies!
Here is another pepper dip I love to eat. This is one of my childhood pepper dip as well since my mom would always make it for us when eggplant was in the fridge. I love eating this with just rice but it’s great with any grilled meat! SO delish! Hope you all give it a try if you are a eggplant lover 🙂
Roasting and charring the spices/herbs
Roasting and peeling the eggplants
Pounding everything together
Serve
I love it with fried chicken. But it’s great with pork or beef!
YUM! 
Ingredients
- 1.5 lbs Chinese/Japanese Eggplants
- 6-8 red chili peppers
- 4 garlic cloves
- 1 cup shallots (4-5 shallots)
- 1 cup green onion (1 bundle) chopped (reserve the white ends to roast)
- 1 cup cilantro chopped
- 1 1/2-2 tsp salt (add more after tasting)
- 1 tsp sugar
- 1 Tbsp fish sauce
- ---Easy Fried Chicken---
- 4 lbs chicken with bone on (any of your favorite cut)
- 1 tsp black pepper
- 1 1/2 tsp salt
- 1 1/2 tsp garlic powder
- 1 cup flour
- 1/2 cup potato starch
- Oil to fry
Instructions
1) Roast the eggplants and herbs
Line baking sheet with foil. Roast the eggplant on broil 450' with the skin on for 15 minutes. Flip/rotate and cook for another 15 minutes or until fully cooked. Set aside to cool. Then peel off the skin and cut into small pieces.
Also roast the whole garlic cloves, white part of the green onion, chili peppers, and shallots for about 15 minutes or until it's nice and charred.
2) Pound away
In your mortar n pestle, add in the roasted chili peppers, garlic, shallots, and the white part of the green onion along with the salt and sugar. Pound until the pepper is nice and pounded. Then add in the roasted eggplant and chopped cilantro, green onion tops and fish sauce. Pound until everything is well mixed. Taste, adjust, and serve!
EXTRA: Fried Chicken
For the chicken: Cut the chicken to bite size or leave it whole. Use whatever part of the chicken you like. Add in salt, pepper, and garlic powder. Mix and marinade for 1 hr or overnight.
Then add in the flour and potato starch. Mix well until the chicken is completely coated. Then fry in oil until fully cooked, nice and crispy.
Notes
Start with 1 1/2 tsp of salt and add more after you tasted it with the fish sauce so it doesn't get too salty!
4 comments
Had to make some eggplant pepper dip this week after seeing this post. Love throwing in some fresh dill and scooping it up with kev roj, like chip and dip. Yummm.
wow i just love your blog! all the recipes look like my ideal meals, warming, simple, focused on the ingredients, yet well spiced and balanced between vegetables, protein, and rice! keep up the great work posting these recipes! it’s such a delight!
How can I preserve this long-term? I was wanting to can this for later use since I have a lot of eggplants from the garden this summer.
It can keep in the fridge for at least 3 days. After that, it will start to turn color.