Thai Eggplant Dip (Nam Prik Noom) – a delicious recipe with eggplant, garlic, shallots, fish sauce, lime juice, cilantro. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
101
kcal
Calories
22
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 medium eggplant, 2 -4 medium poblano peppers, 2 garlic cloves, 2 medium shallots, and more.
Yes, Thai Eggplant Dip (Nam Prik Noom) falls under the Vegetarian category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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