Roasted Eggplant Dip with Thai Flavors

Elevate your appetizer game with this Roasted Eggplant Dip with Thai Flavors, a smoky, vibrant twist on the classic baba ghanoush. Perfectly roasted eggplants and garlic form the creamy base, while Thai-inspired ingredients like zesty lime juice, fish sauce, and a hint of red chili bring bold, complex flavors to every bite. A dash of sesame oil and optional peanut butter create a luscious, nutty depth, while fresh cilantro and scallions add a fragrant, herbaceous finish. This dip is ready in just an hour and pairs beautifully with crisp veggies, crackers, or warm pita for a crowd-pleasing appetizer or a unique, plant-based snack. Embrace these Southeast Asian flavors for your next gathering!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces large eggplants
• 3 pieces garlic cloves
• 1 piece red chili (Thai bird's eye or serrano)
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• 2 tablespoons fresh cilantro leaves
• 2 stalks scallions (green onions)
• 1 tablespoon peanut butter (optional, for a creamier dip)
• 1 tablespoon olive oil
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.

Step 2

Prick the eggplants a few times with a fork to release steam as they roast. Place them on the baking sheet along with the unpeeled garlic cloves.

Step 3

Drizzle the eggplants and garlic with the olive oil to prevent sticking and ensure even roasting.

Step 4

Roast in the preheated oven for about 40-45 minutes, turning the eggplants halfway through, until the skin is wrinkled and the flesh is soft.

Step 5

Once roasted, remove the eggplants and garlic from the oven and let them cool for 10-15 minutes until safe to handle.

Step 6

Cut the eggplants in half and scoop out the flesh, discarding the skins. Squeeze the roasted garlic cloves out of their skins.

Step 7

In a food processor, combine the roasted eggplant flesh, roasted garlic, red chili, lime juice, fish sauce, sesame oil, peanut butter (if using), and salt.

Step 8

Pulse until the dip reaches your desired consistency—smooth or slightly chunky, depending on your preference.

Step 9

Transfer the mixture to a serving bowl. Stir in the chopped cilantro and scallions for a fresh, aromatic touch.

Step 10

Taste and adjust the seasoning with additional lime juice or salt, if needed.

Step 11

Serve the dip at room temperature with fresh vegetables, crackers, or toasted pita. Enjoy the Thai-inspired flavors!

Nutrition Facts

Serving size	(1103.5g)

Amount per serving	% Daily Value*
Calories	621.9

Total Fat 38.3g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 1950.3mg	0%
Total Carbohydrate 70.3g	0%
Dietary Fiber 35.1g	0%
Total Sugars 32.6g
Protein 17.2g	0%

Vitamin D 0IU	0%
Calcium 161.2mg	0%
Iron 3.9mg	0%
Potassium 2898.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 9.9%

Carbs: 40.5%