Asian Dip - Lao Eggplant Dip - Jeow Mak Keua

Name: Asian Dip - Lao Eggplant Dip - Jeow Mak Keua
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1-2 Japanese eggplant or 1 small regular eggplant; 1 red birds eye chili; 1/2 teaspoon salt; 1 small head thai garlic (2-3 cloves); 1 small shallot; 1/2 cup cilantro (chopped); dash of fish sauce (use gluten free tamari for vegan version); 1 green onion (white part removed, chopped)

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 1

Author : Vicky Berman

Asian Dip - Lao Eggplant Dip - Jeow Mak Keua

Ingredients

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1-2 Japanese eggplant or 1 small regular eggplant1 red birds eye chili1/2 teaspoon salt1 small head thai garlic (2-3 cloves)1 small shallot1/2 cup cilantro (chopped)dash of fish sauce (use gluten free tamari for vegan version)1 green onion (white part removed, chopped)

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Instructions

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Step 1

Prick holes all over the eggplant with a knife.

Step 2

Skewer chili, and separately skewer the garlic and shallot on the tip of a bamboo skewer and grill over an open flame. Use either an outdoor grill, or a gas stove. If neither of these are available use a broiler. Do so until the skin is blackened (the chili will be ready first, then the garlic and shallot and then the eggplant)

Step 3

Allow the vegetables to cool and peel the eggplant. The garlic and shallot can be squeezed right out of the skin (and discard the skin).

Step 4

In a mortar pound the chili, salt, and garlic with a pestle.

Step 5

Add eggplant and cilantro and pound into a soft paste.

Step 6

Add fish sauce and green onion and pound. Add more fish sauce if needed.

Step 7

Serve with sticky rice, crackers or pita chips.