Eggplant dipping sauce is one of my all-time favorite dipping sauces. Roasted eggplant brings great texture and flavor to this easy, sweet, and spicy sauce.
In Laos, this dipping sauce is known as jaew mak khua(ແຈ່ວໝາກເຂືອ), which simply means eggplant dipping sauce. It is usually served alongside other dishes for a meal or just with greens and rice.
Eggplant and shallot should be roasted and peeled, then the dipping sauce can be finished by simply pounding ingredients together with a mortar and pestle.
Eggplant dipping sauce goes well with rice, long bean, wing bean, and even roasted peanut.
2 clove garlic
4 bird’s eye chili
1 tsp salt
8 stem coriander
1 tbsp palm sugar
8 thai eggplant or 1 large eggplant, slit
1 lime juice (optional)
1 stem coriander leaf
1 stem mint leaf, chopped(optional)
• roast eggplant, shallot until skin chars
• peel eggplant, shallot
• pound garlic, chili, salt, shallot, coriander stem, sugar
• add eggplant, lime, coriander leaf
• garnish with coriander leaf, mint leaf