Thai Eggplant Dip Recipe
Recipe By Chatelaine
Skip the store-bought baba ganoush This homemade eggplant dip, infused with thai chilies, roasted peanuts and cilantro is sure to impress your party guests.
3.6
27 Rating -
Rate
Non Vegdiet
30minstotal
10minsPrep
30m.total
10m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Thai Eggplant Dip Recipe
- 2 Large or 3 small japanese eggplants , halved lengthwise
- 4 teaspoon Canola oil
- 3 Shallots , unpeeled
- 4 Garlic cloves , unpeeled
- 1 Thai chili , thinly sliced
- 2 tablespoon Lime juice
- 1 tablespoon Fish
- 1 teaspoon Packed brown sugar
- 0.33 cup Roasted, salted peanuts , chopped
- 3 tablespoon Chopped cilantro
- 1 Green onion , thinly sliced
- As required Chopped peanuts
- As required Sliced chilies
- As required Cilantro leaves
Nutrition
value
value
557
calories per serving
36 g Fat17 g Protein39 g Carbs23 g FiberOther
Current Totals
- Fat36g
- Protein17g
- Carbs39g
- Fiber23g
MacroNutrients
- Carbs39g
- Protein17g
- Fiber23g
Fats
- Fat36g
Vitamins & Minerals
- Calcium218mg
- Iron10mg
- Vitamin A2694mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B9169mcg
- Vitamin B12< 1mcg
- Vitamin C70mg
- Vitamin E6mg
- Copper< 1mcg
- Magnesium280mg
- Manganese9mg
- Phosphorus298mg
- Selenium11mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Chatelaine