Lao Eggplant Dip - Jeow Mak Keua

• Gluten free
• Paleo

• Meat

  • 1 Birds eye chili, red

• Produce

  • 1/2 cup Cilantro
  • 1 Green onion
  • 1 Japanese eggplant
  • 1 Shallot, small
  • 1 small head Thai garlic

• Condiments

  • 1 dash Fish sauce

• Baking & Spices

  • 1/2 tsp Salt

Found on avocadopesto.com

Description

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

Directions

• Prick holes all over the eggplant with a knife.
• 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)
• 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).
• In a mortar pound the chili, salt, and garlic with a pestle.
• Add eggplant and cilantro and pound into a soft paste.
• Add fish sauce and green onion and pound. Add more fish sauce if needed.
• Serve with sticky rice, crackers or pita chips.