This is my adaptation of the Thai dip Nam Prik, (there are many versions, this one is more like the ones from the North of the country). I like this version because the ingredients are easy to find in most countries, but the taste is really 100% Asian!
1 or 2 fresh green chilies,
1 or 2 fresh red chilies,
1 eggplant (possibly white, but I tend to use the purple ones which are easier to find)
2 garlic cloves (peeled),
1 shallot (peeled) ,
1 or 2 tomatoes,
2 tbsp lemon juice,
2 tbsp light soy sauce,
half tsp salt
(In Thailand they also put in a littles sugar, but I don't)
Wrap the chilies, eggplant (cut into four) garlic shallot and tomatoes in a sheet of tin foil. Seal well and bake at 175°C for 30 minutes. Remove the content and place:
1) in a large mortar, and start pounding with the pestle adding the lemon juice, soy sauce and salt. this way you will get a a chuncky sauce with lots of skins but lovely and spicy.
2) in a blender, for a smoother texture.
Now, in the original recipe they don't remove the skins from the vegetables, but I do, and also I add less chilies (max 2). If you like to add sugar the dose is 1 tsp.
The colour is not great (brown), but the taste is truly addictive! Serve as a dip for raw vegetables sticks or to accompany rice and other Thai dishes.