This Thai roasted eggplant dip is smoky, bold, and irresistibly comforting. Made with just a few simple ingredients using eggplant, garlic, chilies, and fish sauce. It’s an easy, flavor-packed dip you’ll want to make again and again.
If you love Thai dips and sides, you’ll also enjoy my Tamarind dipping sauce, Easy Pad Thai sauce, Thai Basil Pesto, and Thai spicy mango dipping sauce. They’re all perfect for creating a cozy Thai-style meal at home.
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This dip takes me back to my childhood in Thailand, roasting vegetables over a charcoal fire behind our house. The smoky eggplant, garlic, and chilies always meant dinner was near.
It’s a humble countryside dish—simple, rustic, and full of bold flavor. Traditionally served with sticky rice or purple sticky rice, and vegetables. For a vegan version, swap fish sauce for soy sauce.
Ingredients
- Thai eggplants. Use Thai or Asian eggplants for their natural sweetness and soft texture when roasted. Regular globe eggplants also work.
- Garlic cloves. Roast whole with the eggplants for depth and a touch of sweetness.
- Shallot. Adds a subtle sweetness and depth that balances the smokiness of the roasted eggplant.
- Fresh chilies. Thai red or green chilies bring heat. Adjust the spice level to your taste.
- Fish sauce. Adds rich umami and saltiness. Substitute soy sauce for vegan.
- Plara (fermented fish sauce). A traditional Thai ingredient that gives the dip its deep, earthy flavor. Use sparingly or skip if you prefer a lighter taste.
- Lime juice. Adds brightness that balances the smoky roasted flavor.
- Sugar. A pinch enhances the savory-sweet balance.
- Fresh cilantro. Adds a bright, herbaceous finish on top.
- Green onion. Adds a mild, crisp freshness to finish the dish.
How to Make Thai Eggplant Dip
- Boil the eggplants. Wash and quarter the Thai eggplants, then gently boil them until just fork-tender. This helps soften and reduce their natural bitterness. Remove from the hot water and set aside.
- Roast the aromatics. In a dry wok or pan over medium heat, add the garlic cloves, shallots, and chilies. Roast slowly, turning often until the skins are lightly charred and everything smells smoky and fragrant. Transfer to a plate to cool slightly, then peel off any blackened or tough bits of skin.
- Blend or pound. There are two ways to make this dip. For a quicker version, use a food processor. Add the boiled eggplant, roasted aromatics, and seasonings, then blend until you get a rough, slightly chunky texture. Add cilantro and green onions last, mix well then ready to serve.
- Traditional method. For a more rustic texture, use a mortar and pestle. Pound the roasted garlic, shallots, and chilies first until soft. Add the boiled eggplant and continue pounding until the mixture comes together but still has some texture.
- Season. Add fish sauce, lime juice, sugar, and fermented fish sauce (plara) if using. Mix well and taste, adjusting the balance of smoky, tangy, and savory flavors. Add chopped cilantro and green onions, and lightly mix to combine.
- Serve. Spoon into a small bowl and top with more chopped cilantro. Serve warm or at room temperature with sticky rice, jasmine rice, fresh vegetables, pork rinds, or grilled meats.
How to Serve
Serve this dip with sticky rice, steamed or fresh vegetables, or grilled meats. It’s also great as a spread for sandwiches or a side to healthy vegan ingredients like cucumber, green beans, cabbage, or carrot sticks.
Eggplant Substitution Tips!
Thai eggplants are available at most Asian markets. If you can’t find them, use Chinese long, Japanese, or Italian eggplants instead. Just peel the skin after roasting since it’s thicker and more fibrous than Thai varieties. The key is to roast until the flesh turns soft and smoky.
What is Pla Ra?
Pla Ra (pronounced plah-rah) is Thailand’s traditional fermented fish sauce, especially loved in the Isaan region where I grew up. It’s made from freshwater fish fermented with salt, giving it a deep, earthy funk that defines many rural Thai dishes.
Pla Ra vs Fish Sauce
Pla Ra is thicker, darker, and bolder than regular fish sauce, which is clear and salty. Think of fish sauce as clean umami, and pla ra as its funky, full-bodied cousin.
Where to Find & Substitute
Look for it at Thai or Asian markets near the fish sauce section. If it’s hard to find, mix fish sauce with a little soy sauce or miso paste for a milder substitute.
Try It In
Love that bold countryside flavor? You’ll also find pla ra in Som Tum Isaan (Papaya Salad with Fermented Fish Sauce) and Nam Prik Pla Ra (Isaan Chili Dip) on my blog.
Helpful Kitchen Tips
- For that smoky Thai flavor, grill your eggplants over charcoal or a gas flame—it gives the dip that deep, earthy aroma.
- Or make it easier: Grill. 10–15 minutes over medium heat.
- Oven Roasted. 425°F for 25–30 minutes.
- Air Fryer. 400°F for 15–18 minutes.
- Brush lightly with oil for even browning.
- Make it ahead. It tastes even better the next day once the flavors blend. Store in the fridge and serve slightly warm or at room temp.
Grill, oven-roast, or air-fry the eggplants?
Can I grill, oven-roast, or air-fry the eggplants?
Absolutely! You can make this dip using any of these methods — each gives a slightly different smoky flavor.
- Grill: Roast whole eggplants over medium heat for 10–15 minutes, turning often until the skin is blistered and the flesh is soft.
- Oven: Roast at 425°F (220°C) for 25–30 minutes, flipping halfway through.
- Air fryer: Cook at 400°F (200°C) for 15–18 minutes, turning once halfway.
Lightly brush the eggplants with oil before cooking to help them brown evenly and develop that delicious, smoky aroma.
How to Store Leftovers
Store in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy it cold — the flavors deepen overnight.
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
More Recipes with Thai Eggplants
- Easy Thai Green Curry with Chicken and Eggplants
- Eggplant Stir fry with Thai Basil and Chicken
- Spicy Thai Grilled Eggplant Salad with Pork
- Thai Eggplant curry with chicken
- Authentic Thai green curry with chicken
FAQ
Yes! Replace the fish sauce and pla ra (fermented fish sauce) with soy sauce and a small spoon of miso paste. The flavor will be a little different—less pungent and earthy—but still deeply savory and delicious.
Yes. For a milder dip, use fewer chilies or remove the seeds before roasting. If you like it spicier, keep the seeds in or add a dash of chili flakes at the end
Thai Roasted Eggplant Dip (Nam Prik Makheua Yao)
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Diet: Gluten Free
Description
This Thai roasted eggplant dip is smoky, bold, and irresistibly comforting. Made with just a few simple ingredients using eggplant, garlic, chilies, and fish sauce. It’s an easy, flavor-packed dip you’ll want to make again and again.
Ingredients
- 8 oz Thai eggplants (about 10 medium thai eggplants), quartered
- 10 cloves garlic, unpeeled
- 4 oz shallots, (2 large pieces) halved
- 1-10 Thai chilies (adjust for spice preference)
- ½ Tbsp fish sauce
- 1 Tbsp plara (fermented fish sauce, optional)
- 1 tsp sugar
- 1½ Tbsp lime juice
- ¼ cup chopped cilantro
- 1 stalk chopped green onion
- 1 teaspon msg- optional
Instructions
-
- Boil the eggplants. Wash and quarter the Thai eggplants, then gently boil them until just fork-tender. This helps soften and reduce their natural bitterness. Remove from the hot water and set aside.
- Roast the aromatics. In a dry wok or pan over medium heat, add the garlic cloves, shallots, and chilies. Roast slowly, turning often until the skins are lightly charred and everything smells smoky and fragrant. Transfer to a plate to cool slightly, then peel off any blackened or tough bits of skin.
- Blend or pound. There are two ways to make this dip. For a quicker version, use a food processor. Add the boiled eggplant, roasted aromatics, and seasonings, then blend until you get a rough, slightly chunky texture. Add cilantro and green onions last, mix well then ready to serve.
- Traditional method. For a more rustic texture, use a mortar and pestle. Pound the roasted garlic, shallots, and chilies first until soft. Add the boiled eggplant and continue pounding until the mixture comes together but still has some texture.
- Season. Add fish sauce, lime juice, sugar, and fermented fish sauce (plara) if using. Mix well and taste, adjusting the balance of smoky, tangy, and savory flavors. Add chopped cilantro and green onions, and lightly mix to combine.
- Serve. Spoon into a small bowl and top with more chopped cilantro. Serve warm or at room temperature with sticky rice, jasmine rice, fresh vegetables, pork rinds, or grilled meats.
Notes
- For that smoky Thai flavor, grill your eggplants over charcoal or a gas flame—it gives the dip that deep, earthy aroma.
- Or make it easier: Grill. 10–15 minutes over medium heat.
- Oven Roasted. 425°F for 25–30 minutes.
- Air Fryer. 400°F for 15–18 minutes.
- Brush lightly with oil for even browning.
- Make it ahead. It tastes even better the next day once the flavors blend. Store in the fridge and serve slightly warm or at room temperature.
- Prep Time: 15
- Cook Time: 5 minutes
- Category: sauces, dip
- Method: stovetop
- Cuisine: thai
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Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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