👨‍🍳 作り方

1. 1

   Preheat oven to 400°F (200°C). Pierce eggplants and chilies several times with a fork. Toss eggplants, garlic cloves (with skin on), chilies, and shallots with vegetable oil.

   💡 プロのコツ: Alternatively, you can roast these directly over a gas flame or on a grill for a more intense smoky flavor.
2. 2

   Place the prepared vegetables on a baking sheet and roast for 25-30 minutes, or until the eggplant skin is charred and the flesh is very soft. Remove garlic, shallots, and chilies earlier if they become tender and slightly charred before the eggplant.

3. 3

   Let the vegetables cool slightly. Squeeze the roasted garlic from its skin. Peel the skin off the eggplant and discard the stem. Roughly chop the chilies.

4. 4

   In a mortar and pestle (or a food processor), combine the roasted garlic, shallots, chilies, and salt. Pound or process until roughly combined.

   💡 プロのコツ: If using a food processor, pulse to avoid making a completely smooth paste.
5. 5

   Add the roasted eggplant flesh and chopped cilantro to the mortar and pestle. Mash or process until a coarse paste forms. Stir in the fish sauce and chopped green onions. Taste and adjust seasoning with more fish sauce or salt if needed.

   💡 プロのコツ: The consistency should be a chunky dip, not a smooth puree.
6. 6

   Serve warm or at room temperature with sticky rice, grilled meats, or fresh vegetables.