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.

Jaew Mak Kheua (spicy Eggplant Dip)

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

  1. Grill the eggplants until charred and tender. Let them cool, then peel and chop the flesh.
  2. In a bowl, mix the chopped eggplant with garlic, shallots, fish sauce, lime juice, roasted rice powder, sugar, and Thai chilies.
  3. 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