Jeow Mak Keua (Lao Eggplant Dip)
A smoky and savory Lao eggplant dip, often referred to as 'Jeow Mak Keua', this dish features roasted or grilled eggplant mashed with garlic, chilies, herbs, and fish sauce. It's a versatile condiment that pairs perfectly with sticky rice and grilled meats.
🧂 Ingredients
- 2 large Eggplant(Japanese or Italian variety)
- 6 cloves Garlic cloves(skin on)
- 5 large Thai chili peppers(or to taste, fresh or pickled)
- 2 medium Shallots(peeled and quartered)
- 0.5 cup Cilantro(chopped)
- 2 stalks Green onions(chopped)
- 2 tbsp Fish sauce(or to taste)
- 0.5 tsp Salt(or to taste)
- 2 tbsp Vegetable oil(for roasting)
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C). Pierce eggplants and chilies several times with a fork. Toss eggplants, garlic cloves (with skin on), chilies, and shallots with vegetable oil.
💡 Tip: Alternatively, you can roast these directly over a gas flame or on a grill for a more intense smoky flavor. - 2
Place the prepared vegetables on a baking sheet and roast for 25-30 minutes, or until the eggplant skin is charred and the flesh is very soft. Remove garlic, shallots, and chilies earlier if they become tender and slightly charred before the eggplant.
- 3
Let the vegetables cool slightly. Squeeze the roasted garlic from its skin. Peel the skin off the eggplant and discard the stem. Roughly chop the chilies.
- 4
In a mortar and pestle (or a food processor), combine the roasted garlic, shallots, chilies, and salt. Pound or process until roughly combined.
💡 Tip: If using a food processor, pulse to avoid making a completely smooth paste. - 5
Add the roasted eggplant flesh and chopped cilantro to the mortar and pestle. Mash or process until a coarse paste forms. Stir in the fish sauce and chopped green onions. Taste and adjust seasoning with more fish sauce or salt if needed.
💡 Tip: The consistency should be a chunky dip, not a smooth puree. - 6
Serve warm or at room temperature with sticky rice, grilled meats, or fresh vegetables.
💡 Pro Tips
- ✓For a spicier dip, add more chilies or use hotter varieties.
- ✓If you don't have a mortar and pestle, a food processor or even finely mincing by hand can be used.
- ✓The smoky flavor is key to this dish; roasting over an open flame or grill is recommended if possible.
🔄 Variations
- Add a small amount of roasted tomato for extra depth of flavor.
- Substitute lime juice for some of the fish sauce for a tangier dip.