Jaew Makheur Recipe

Roast the Eggplant

Preheat your oven to 400°F (200°C). Cut the eggplants in half and place them cut side down on a baking sheet. Roast for about 25-30 minutes, or until the skin is charred and the flesh is soft. Remove and let cool.

Prepare the Dip

Once the eggplants are cool enough to handle, scoop the flesh into a bowl. Add minced garlic, bird's eye chilies, fish sauce, lime juice, and brown sugar. Mash everything together with a fork or a mortar and pestle until you reach a desired consistency.

Prepare the Vegetables and Eggs

While preparing the dip, steam your mixed vegetables until tender, about 5-7 minutes. For the soft boiled eggs, bring a pot of water to a boil, gently add the eggs, and boil for 6-7 minutes. Remove and place in an ice bath to stop the cooking.

Serve

Spoon the Jaew Makheur into a serving bowl, arrange the steamed vegetables on a plate, and peel the soft boiled eggs to serve alongside. Enjoy your dish!