Fiery green chile sauce is a common condiment in Thailand. This version uses eggplant to mellow this spicy sauce. We like to serve this as a dip for steamed vegetables or with rice.
- 1 Chinese or Japanese eggplant, halved lengthwise
- 4 medium poblano chiles
- 2 cloves garlic
- 2 medium shallots
- 1⁄3 cup fresh cilantro leaves
- 1-2 tsp. Thai fish sauce
- 1 tbsp. fresh lime juice
- Preheat broiler. Place eggplant (cut side down), chiles, garlic, and shallots on a cookie sheet. Cook until garlic is soft, 5 minutes. Remove garlic and set aside. Turn chiles and return cookie sheet to broiler for 5 minutes. Remove eggplant and shallots and set aside. Turn chiles again, and cook until they are charred, 3 minutes more. Place in a bowl, cover, and cool.
- Scoop eggplant pulp out of skin with a spoon, then place pulp in the work bowl of a food processor. Peel and seed chiles. Slip off garlic and shallot peels, then add garlic, shallots, chiles, and cilantro to eggplant. Purée until smooth. Stir in Thai fish sauce and lime juice.