Spicy Mushroom Dip

Ingredients

• 1 eggplant (ca. 200 g)
• 200 g mushrooms (e.g., shiitake, oyster)
• 1 Red Onion
• 1 white onion
• 1 red chili pepper
• 1 Lime (juice)
• 1 tbsp peanut oil
• 1 handful coriander leaves
• 10 g ginger
• 1 tbsp fish sauce
• Salt
• pepper (ground)

Instructions

1. 1.

   Preheat the oven to 220°C with upper and lower heat. Line a baking tray with parchment paper.

2. 2.

   Wash the eggplant, pierce it several times with a fork, and bake on the tray for about 40 minutes until soft.

3. 3.

   Clean the mushrooms and slice or cut into strips. Peel the onions and cut into thin slivers. Wash the chili pepper and cut into rough pieces (remove seeds if you prefer less heat). Mix the mushrooms, onion, and chili pieces with lime juice and peanut oil. Add to the tray with the eggplant in the last 15-20 minutes.

4. 4.

   Meanwhile, rinse the coriander, shake dry, and roughly chop it. Peel and grate the ginger.

5. 5.

   Remove the vegetables from the oven, let them cool, and split the eggplant lengthwise. Separate the flesh from the skin and place it in a mortar with the mushroom-chili mixture. Add the coriander leaves, fish sauce, a pinch of salt, and pepper, then mash until the desired consistency is reached. Taste and adjust seasoning.