Jaew Mak Kheua (spicy Eggplant Dip)
Jaew Mak Kheua is a spicy eggplant dip that originates from Lao Cuisine. It is a flavorful and versatile dish that can be served as a dip, condiment, or side dish.
Ingredients
- 2 large eggplants, grilled and peeled
- 3 cloves garlic, minced
- 2 shallots, finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon roasted rice powder
- 1 teaspoon sugar
- 2-3 Thai chilies, finely chopped
- 2 tablespoons chopped cilantro
Instructions
- Grill the eggplants until charred and tender. Let them cool, then peel and chop the flesh.
- In a bowl, mix the chopped eggplant with garlic, shallots, fish sauce, lime juice, roasted rice powder, sugar, and Thai chilies.
- Garnish with chopped cilantro and serve as a dip or side dish.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 3g
- Fat
- 6g
Supplies
Bowl Grill
Tools
Knife Cutting board Mixing spoon
Serving suggestions
Serving suggestions: Serve with sticky rice, fresh vegetables, or grilled meats.
Tips & tricks
Tips: Adjust the amount of Thai chilies to control the spiciness of the dip.
Cost
$8