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!
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.
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