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.

How can I adjust the spiciness?

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)

Name: Thai Roasted Eggplant Dip (Nam Prik Makheua Yao)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Thai
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; 1/4 cup chopped cilantro; 1 stalk chopped green onion; 1 teaspon msg- optional

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

Scale

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
1/4 cup chopped cilantro
1 stalk chopped green onion
1 teaspon msg- optional

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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: dip, Sauces
Method: stovetop
Cuisine: Thai