‘This smoky eggplant dip is usually eaten with sticky rice, dried meat or raw greens. Lao use the local thin eggplant, but larger ones are fine’–taken from the book from Tamarino in Luang Prabang
- 2 small Japanese eggplants (or 1 Italian eggplant)
- 1 chili (or 2)
- 1/2 tsp salt
- 2 cloves of garlic
- 1/2 cup coriander
- dash of fish sauce
- 1 small spring onion, just the green part, chopped
1) Prick the eggplant with a knife to let out the moisture while burning.
2) Put the eggplant on coals. This one should take the longest to blacken.
3) Stab the garlic and chili onto different kebab sticks and put them onto the coals.
4) Remove from the heat and allow to cool a bit.
5) Squeeze the garlic out, peel the char off the eggplant and cut the stem off the chili.
6) Pound the chili,, salt, and garlic in a mortar.
7) Add the eggplant and coriander.
8) Add the fish sauce (cover your nose!) and spring onion and mix a bit more.