Charred Thai Eggplant and Basil Oil Dip

Name: Charred Thai Eggplant and Basil Oil Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 6 whole (450 g) Thai eggplants (long, slender variety), left whole, stems trimmed; ¾ cup (180 ml) unsweetened coconut cream (full-fat); 3 tablespoons (45 ml) fresh lime juice; ½ teaspoon (2½ ml) fish sauce; to taste kosher salt; ¾ cup (25 g) fresh Thai basil leaves, loosely packed, torn by hand; ⅓ cup (80 ml) neutral oil (vegetable, canola, or light olive oil); 2 cloves (10 g) garlic cloves, minced, minced (optional); ½ whole (5 g) red Thai chili, thinly sliced (optional garnish), thinly sliced (optional)

From the MyKitchenBank Kitchen

A smoky, creamy dip made from charred Thai eggplants blended with coconut cream and finished with a fragrant basil oil. The eggplants are charred over direct flame until their skin blackens and the flesh becomes soft and sweet, then combined with toasted coconut cream, fresh lime juice, and a final drizzle of Thai basil-infused oil. Serve with crudités, crispy rice crackers, or toasted bread.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: About 1½ cups (360 ml)

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Steps

Before you start

Have all ingredients at room temperature before starting
If using a gas stove, position a wire rack directly over the burner for easier charring
Tear Thai basil leaves by hand just before making the oil to preserve their fragrance
Have a shallow bowl ready to cool the charred eggplants

1
Char the eggplantsOven 500°F / 260°C
- Hold each Thai eggplant with long tongs directly over a medium-high gas flame (or position under a preheated broiler about 4 inches from the heat).
- Rotate every 30 seconds so the skin chars and blackens evenly on all sides, about 3–4 minutes total per eggplant.
- The skin should be completely blistered and blackened, and the flesh should feel very soft when pressed gently.
- Transfer the charred eggplants to a shallow bowl and let cool for 5 minutes until cool enough to handle.
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Ready when: Skin is completely blackened and blistered, flesh is very soft
Tip: Work quickly and don't let the eggplants sit too long after charring—they lose their delicate texture. Broiler is acceptable if you don't have a gas flame, but direct flame creates better char.
2
Peel and scoop the flesh
- Once cool enough to handle, use your fingers or a small spoon to gently peel away the blackened skin from each eggplant.
- It should come off easily; discard it.
- Scoop the soft, creamy flesh into a small bowl or strainer, and let it drain for a few minutes if there is excess liquid.
- You should have about ¾ cup (180 ml) of flesh.
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Ready when: All blackened skin is removed; flesh is creamy and uniform in color
Tip: Don't worry if a little blackness remains—it adds to the smoky flavor. Press gently so you don't lose the delicate flesh.
3
Toast the coconut cream
- In a small skillet over medium heat, add the coconut cream without stirring.
- Let it sit for 2–3 minutes until the bottom begins to brown and smell fragrant (it should smell slightly nutty).
- Stir once and let it cook for another 1–2 minutes until it's lightly golden in color, then remove from heat.
- This brings out its depth and removes any canned taste.
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Ready when: Coconut cream is light golden and fragrant with a nutty aroma
Tip: Don't let it brown too dark or it will taste bitter. If it starts to foam or pop, reduce heat slightly.
4
Blend into a dip base
- Transfer the charred eggplant flesh, toasted coconut cream, lime juice, and fish sauce to a food processor or blender.
- Pulse until smooth and creamy, about 30 seconds to 1 minute.
- The texture should be like soft hummus—velvety and spreadable.
- Taste and adjust seasoning with salt; add a pinch at a time, tasting between additions, until the flavor is balanced and the smokiness of the eggplant is just slightly salty but not overpowering.
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Ready when: Dip is smooth, creamy, and uniform in color with no visible chunks
Tip: If the dip is too thick, add water by the teaspoon. If it's too thin, let it sit in the fridge for 15 minutes to firm up.
5
Make the basil oil
- In a small saucepan, warm the neutral oil and minced garlic (if using) over medium-low heat until the garlic is fragrant but not browned, about 1–2 minutes.
- Remove from heat and let cool for 1 minute.
- Add the torn Thai basil and let it steep off the heat for 3 minutes.
- Strain the oil through a fine-mesh strainer or cheesecloth, pressing gently on the basil to extract all the oil.
- Discard the solids.
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Ready when: Oil is fragrant, basil has transferred its color and scent to the oil
Tip: Never boil or fry the basil; high heat will turn it bitter. Steep off heat for the best grassy, anise-like flavor.
6
Transfer and finish
- Spoon the eggplant dip into a shallow serving bowl and smooth the top.
- Drizzle the warm basil oil generously over the top in a decorative pattern.
- If desired, garnish with thin slices of red Thai chili for color and a hint of heat.
- Serve immediately while the basil oil is still warm, with crudités, crispy rice crackers, or warm flatbread.
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Ready when: Dip is plated, oil is drizzled, garnish is in place
Tip: The basil oil will cool and solidify slightly as it sits; give it a gentle stir before serving if desired, or drizzle fresh oil just before serving for maximum fragrance.

Good to know

Tips

For the best char, use a sturdy wire rack directly over a gas burner—it gives you even heat and easy rotation. If you only have an electric stove, a broiler works but produces less dramatic charring.
The dip will thicken as it cools; if serving at room temperature, thin it slightly with warm water or coconut milk just before serving to restore its dippable consistency.
Toast the coconut cream in a dry pan to deepen its flavor—this single step transforms canned coconut from one-dimensional to rich and complex. Don't skip it.
The basil oil should always be added just before serving or warmed gently to release its fragrance. Store it separately to prevent the dip from absorbing the oil and becoming greasy.

Make ahead

The eggplant base can be made 1 day ahead and stored in an airtight container in the refrigerator. Bring to room temperature before serving. The basil oil is best made within 2 hours of serving to preserve its fresh aroma, but can be made several hours ahead and gently rewarmed before drizzling.

Storage & reheating

Store the dip (without the basil oil) in an airtight container in the refrigerator for up to 4 days. Store the basil oil separately in a covered container for up to 3 days. Do not freeze. To reheat, gently warm the dip in a small saucepan over low heat or in the microwave in 30-second intervals, stirring gently. Prepare fresh basil oil just before serving, or gently reheat the stored oil until warm and fragrant.

Substitutions

Thai eggplants (long, slender variety) → Japanese eggplants or small Italian eggplants. Use smaller varieties of similar size; larger globe eggplants will require longer charring and yield a less delicate texture. Adjust charring time by 1–2 minutes if using slightly larger eggplants.
unsweetened coconut cream (full-fat) → full-fat Greek yogurt mixed with 2 tablespoons coconut oil. Provides creaminess and tang instead of richness. Toast the coconut oil alone and then whisk into the yogurt after pulsing with eggplant. The flavor will be brighter and less rich.
fresh Thai basil leaves, loosely packed → fresh mint or a mix of mint and regular basil. Thai basil's licorice-like anise flavor is iconic, but fresh mint or a blend offers a cooler, more herbaceous profile. Increase the amount slightly as regular basil is milder.
fish sauce → soy sauce or tamari (use ¾ teaspoon for fish sauce ½ teaspoon). Fish sauce adds umami depth and a funky saltiness essential to Thai flavor; soy sauce offers umami but a less pungent character. Taste carefully as soy is saltier by volume.