Laotian eggplant dip called jaew mak keus is delicious. Dips are very popular in Laos as sticky rice is the base of every meal. Dips to put your sticky rice in are loved and this jaew (that means dip), is no exception. Made with roasted eggplant, garlic, shallot and of course chili give it a unique smokiness to the dip. Enjoy!
Laotian Eggplant Dip (Jaew Mak Keus)
- 2 Japanese eggplants
- 1 red Thai chili
- 1/2 teaspoon salt
- 2-3 cloves garlic
- 1 shallot
- 1/2 cup cilantro chopped
- a dash of fish sauce
- 1 green onion green part only chopped
- Prick holes in the eggplant with a fork
- On a skewer put on the chili and on another skewer put on the garlic cloves. and shallot
- Get your grill good and hot. Place the eggplants and the skewers and cook until blackened
- The chili will be done first then the garlic and shallots and lastly the eggplant
- Allow everything to cool and peel the eggplant, and remove the skin from garlic and shallots
- Using a mortar and pestle pound the chili, salt, garlic and shallot into a paste
- Add in the eggplant and cilantro and continue to pound into a paste
- Note you can use a food processor if you don't have a good mortar and pestle. However that is the way they make in Laos.
- Add fish sauce to taste and the green onion to garnish.
- Serve with sticky rice or crackers.