The original “seed” idea for this recipe came from friends Sharyn and Ben Davis when they had their wedding in Siem Reap around 1999 or 2000. Eggplant dip was one of the light refreshments. I never got the original recipe, but Ly and I have developed our own. We usually eat it with rice – often for breakfast, and it tastes good warm or cold – Some sliced cucumber and fresh lettuce also are delicious with it.
You will need:
Eggplant (Aubergine)
Garlic
Green onions
Salt
Soy sauce
Fresh and/or dried basil.
Method:
Steam or bake the eggplant – whole or cut in pieces. Scrape the flesh off the skins and mash the flesh (or chop finely, then mash)
Crush garlic (fresh is very “zesty”!) and add together with seasonings to taste.
Add lemon or lime juice to taste (we use a lot!).