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5 from 1 vote
eggplant dip
Asian Dip - Lao Eggplant Dip - Jeow Mak Keua
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A delicious Asian dip - made with smoky eggplants, chili, cilantro and garlic. Mash it up by hand the traditional way. Bet you've never had a Lao dish before and it's time to try one!

Course: Appetizer
Cuisine: Lao
Servings: 1
Calories: 142 kcal
Author: Vicky Berman
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
Instructions
  1. Prick holes all over the eggplant with a knife.
  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)
  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).
  4. In a mortar pound the chili, salt, and garlic with a pestle.
  5. Add eggplant and cilantro and pound into a soft paste.
  6. Add fish sauce and green onion and pound. Add more fish sauce if needed.
  7. Serve with sticky rice, crackers or pita chips.
Nutrition Facts
Asian Dip - Lao Eggplant Dip - Jeow Mak Keua
Amount Per Serving
Calories 142
% Daily Value*
Sodium 1181mg51%
Potassium 1174mg34%
Carbohydrates 33g11%
Fiber 14g58%
Sugar 18g20%
Protein 5g10%
Vitamin A 765IU15%
Vitamin C 17.4mg21%
Calcium 41mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.