Smokey Eggplant Dip
This mouthwatering smokey eggplant dip is packed with rich flavors that will have you double or even triple-dipping. Plus, it's incredibly easy to make.
- ½ lb slender eggplant
- ¼ cup Nong’s Khao Man Gai Sauce
- 2 tbsp tahini
- 1 clove garlic, minced
- 1 lemon
- ¼ cup olive oil
- ½ tsp salt
Grill eggplant until it is charred and very tender. Peel the eggplant and puree the flesh with tahini, Nong's sauce, garlic, and lemon juice. Stream in the olive oil until creamy, then season with salt.
Serve with bread, grilled veggies, or meats.