Eggplant with Dipping Source

To grill the Eggplant
The cap part will not be tender as compare to the middle and end part.

• Pierce the eggplant with a knife, roast over the grill or gas burner for 3-4 minutes. . 
• Put it in a container with  cover and set aside to cool.  
• Remove skin, place on the serving plate, split open at center and sprinkle with a little bit salt and ground black pepper

Water Boiled Eggplant!! 

Eggplant can also be boiled with water.  
The water boiled eggplant is tender in whole, 
can be cooked in 4 to 5 minutes or
when the skin color  turned light.

Dipping Source

1 clove  garlic, finely minced

2 red  chilies, finely chopped

1/4 cup sugar dissolve with 1/2 cup boiling water

3 Tbs Lime (about 1 large Lime) juice with pulp 

1/4 cup fish sauce

Put everything into a bowl except fish sauce, add fish sauce slowly and taste. This  source can be stored in refrigerator in an air tight container  for up to a month.

Cut the Boiled Eggplant in pieces
and pour the source over it.

Scoop out the flesh from the Roasted Eggplant,
mix it with the source, pepper, scallion oil.  

Nutritional Benefit
Eggplants are naturally low in calories, making them an excellent choice for anyone looking to lose weight. One cup of cooked eggplant contains just 28 calories and 0.2 grams of fat. Read more...

Warning/Side Effect
eggplant can cause allergic reactions. Severe reactions can include throat swelling and nausea Read more