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Fire-roasted Aubergine in Thai smoky chilli paste. ( Nam Prik Pao)

A fusion Indian-Thai recipe adapted from Northern Indian dish called, Baingan Bharta. It is a perfect Vegan light lunch. Aubergines when charred skin removed, the flesh inside catches that smoky flavour. I then flavoured it with Nam Prik Pao after soften it in ginger, garlic and a green chilli to give a spicy kick. Serve it with some flat bread or Paratha. Delicious.

Thai spicy aubergine dip

Nam Prik Pao is a type of chilli paste/ jam that is used as a condiment as well as flavouring ingredients. It is essentially a roasted dry chillis in flavoured oil with some coconut sugar. Unlike curry pastes, there are no spices such as caraway, cloves , kaffir lime zest or lemongrass in Nam Prik Pao. It is widely use in Tom Yam soup, spicy Noodle soup.

Serve 2 as a light lunch or 6 as a starter


  • 1 large aubergine

  • 2 tbsp vegetable oil

  • 1/2 tesp cumin seeds

  • 1 medium onion, finely chopped

  • 1 tsp ginger-garlic paste

  • 1 fresh green chilli, chopped

  • 2 tbsp of Thai Nam Prik Pao ( see note above)

  • 1 tsp ground turmeric

  • 1tsp ground coriander

  • 3 tbsp green peas

  • A handful chopped fresh coriander to garnish


  1. Roast the aubergine directly on flames from a gas hob, using a pair of tongs. This will take 5-8 minutes. The skin will crinkle and black. Leave to cool before scrape the skin off.

  2. Mash the flesh of the aubergine in a bowl with potato masher. Set aside.

  3. Heat the oil in a saucepan overa high heat, add the umin seeds and fry for 30 seconds until darken. Add the onion and fry until soft then add the ginger-garlic paste and green chilli. Cook until all herbs and spice mix well with onion.

  4. Add Thai Nam Prik Pao and cook for 4-5 minutes. Add a splash of water to loosen the mixture if it gets to dry.

  5. Tip in the peas and mashed aubugine, season with salt and cook for 7-8 minutes over a medium heat until tender.

  6. Sprinkle coriander and server hot with Naan or Paratha

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