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Laotian Eggplant Dip (Jaew Mak Keus)
Spicy, smoky goodness, you will love this Lao dip!
Course Appetizer
Cuisine Laotian
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4
Calories 65kcal
Author International Cuisine
- 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.
Calories: 65kcal | Carbohydrates: 15g | Protein: 2g | Sodium: 297mg | Potassium: 555mg | Fiber: 7g | Sugar: 8g | Vitamin A: 220IU | Vitamin C: 8.9mg | Calcium: 23mg | Iron: 0.6mg