Laotian smoked eggplant dip (Jaew mak khua)

Laotian smoked eggplant dip

Laotian smoked eggplant dip (Jaew mak khua)

This traditional eggplant dip from Laos made of smoked eggplant is very simple and I´m sure you haven´t had this one before. It will be a special dish for your next party or just a delicious side dish for your next meal. 100 % Vegan and Gluten free!


gluten free meat lactose free

1 small purple eggplant or a few Asian ones
1 red fresh chili, chopped
1/4 tsp salt
2-3 garlic cloves
1 small shallot
½ bunch fresh coriander (cilantro), chopped
1 tsp dark soy sauce
1 green onion, white part removed, chopped

Prick holes all over eggplant with a knife. Roast eggplant, shallot and garlic in a frying pan on medium heat. (See notes below)

In a mortar pound chili, salt, and garlic with a pestle. Scoop out the eggplant flesh and squeeze out shallot and garlic.
Add eggplant and coriander in the mortar and pound into a soft paste. Add soy sauce and green onion and pound. Add more soy sauce if needed.

Serve with sticky rice, crackers or pita chips. In Lao this dip is made of grilled, smoked eggplants. If you have an open fire or a grill you should make the eggplant there instead of a frying pan.

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