ROASTED EGGPLANT DIP | JAEW MAK KEUA | LAO THAI SUSHI

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a vegetarian alternative with similar umami flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Cut Thai eggplants into quarters.

Cut shallots into quarters.

Broil the eggplants, shallots, garlic, and red chilies, checking every few minutes to turn them and remove before burning, for about 25 minutes until charred.

Add dried chilies to the oven for about 30 seconds to crisp them up.

Tear cilantro into smaller pieces.

Pound the chilies, garlic, and shallots together.

Add the broiled Thai eggplants and cilantro to the mixture and pound into a consistency.

Season with MSG and fish sauce, adding Golden Mountain seasoning sauce optionally, tasting and adjusting as needed.

Prepare sticky rice by washing until the water runs clear, draining, and soaking in boiling water for 20 minutes.

Drain and steam the sticky rice for 15 minutes, flipping and cooking the other side for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens