Roasted Eggplant Dip With Thai Flavors - cooking recipe

Ingredients

1 large eggplant (about 1 1/4 pounds)
1 tablespoon palm sugar or 1 tablespoon brown sugar
1 teaspoon soy sauce
1/2 teaspoon salt
2 tablespoons asian roasted chili paste or 2 tablespoons chili-garlic sauce
2 tablespoons lime juice or 2 tablespoons lemon juice
1/4 cup fresh cilantro, finely chopped
2 green onions, thinly sliced
cilantro leaf (to garnish)

Preparation

Preheat oven to 400 degrees F. Lightly grease a baking sheet. Cut the eggplant in half lengthwise, stem and all, and place on baking sheet, cut side down. Bake until soft, about 30 minutes. Cool to room temperature.
Scoop out the flesh and transfer it to a food processor fitted with the metal blade. Add the sugar soy sauce, salt, chili paste, and lime or lemon juice. Using on-off pulses, process to a thick, coarse puree, stopping to scrape down the sides as needed to grind evenly.
Transfer to a bowl and stir in the chopped cilantro and green onions. Serve at room temp, garnished with cilantro leaves.