Jaew mak phaeng (eggplant and tomato dip)

Instructions

1. Grill the whole eggplants directly over a flame or under the oven broiler at 230 °C for 15 minutes, turning them, until the skin is charred and the flesh very tender.
2. Dry-roast the tomatoes and chilies in a pan until the skins slightly blacken.
3. Let the eggplant cool, peel it and roughly mash the flesh in a mortar.
4. Pound the garlic, chilies and a pinch of salt, then add the crushed tomatoes.
5. Stir in the eggplant, fish sauce, sugar and lime juice until you get a rustic texture.
6. Sprinkle with chopped cilantro, taste to adjust acidity and salt, then serve.