dash of fish sauceuse gluten free tamari for vegan version
1green onionwhite part removed, chopped
Prick holes all over the eggplant with a knife.
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)
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).
In a mortar pound the chili, salt, and garlic with a pestle.
Add eggplant and cilantro and pound into a soft paste.
Add fish sauce and green onion and pound. Add more fish sauce if needed.
Serve with sticky rice, crackers or pita chips.
Asian Dip - Lao Eggplant Dip - Jeow Mak Keua
Amount Per Serving
% Daily Value*
Vitamin A 765IU15%
Vitamin C 17.4mg21%
* Percent Daily Values are based on a 2000 calorie diet.