eggplant dipping sauce (ແຈ່ວໝາກ​ເຂືອ—jaew mak khua)

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(ແຈ່ວໝາກ​ເຂືອ), 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.


(serves 2)

2 clove garlic
4 bird’s eye chili
1 tsp salt
2 shallot
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
• serve