Jeow Eggplant Recipe
Jeow Eggplant is a smoky and savory Laotian dip made from roasted eggplant, blended with garlic, chilies, and a hint of lime, perfect for pairing with sticky rice or fresh vegetables.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Make the Paste
While the eggplants are roasting, peel the garlic and chop it roughly. In a mortar and pestle, combine the garlic, Thai bird's eye chili, lime juice, fish sauce, and palm sugar. Pound until you achieve a smooth paste. Adjust seasoning with salt.
- 3
Combine Ingredients
Once the eggplants are roasted, remove them from the heat and let them cool slightly. Peel off the charred skin and place the flesh in a mixing bowl. Add the garlic-chili paste to the eggplant and mix well until combined.
- 4
Garnish
Chop the cilantro and sprinkle it over the eggplant mixture. Serve the Jeow Eggplant warm or at room temperature with sticky rice or fresh vegetables.
