Roasted Eggplant Dip

Ingredients:

1 large eggplant
1 Tbsp palm or brown sugar
1 tsp. soy sauce
1/4 tsp salt
2 Tbsp Nam Prik-roasted chili paste
2 Tbsp fresh squeezed lime or lemon juice
1/4 cup finely chopped fresh coriander leaf(cilantro)
2 green onions, sliced thinly across
1/4 cup fresh coriander leaf-uncut
Dipping type vegetables (carrot, celery, peppers, broccoli, green beans etc.)

Preheat the oven to 400º. Cut the eggplant in half lengthways and place cut sides down on a lightly greased baking sheet. Bake for about 30 min. until the flesh is soft and the skin a dark purplish brown. Remove from oven and set aside to cool. After it has cooled enough to touch, scrape the flesh out of the eggplant and either blend it in a food processor, adding the sugar, soy sauce, salt, chili paste, lime/lemon juice and the chopped coriander leaf, or chop the eggplant finely on a cutting board adding the other ingredients afterward. Stir in the green onion and garnish with the whole coriander leaf. Serve in a bowl with dipping type vegetables such as celery, carrot, peppers, broccoli or green beans.