Recipe for Laotian aubergine jeow spicy dip
Jeow can be made from cooked meat, grounded to a paste mixed with various ingredients.
This is our vegetarian recipe using 1 cooked aubergine and pepper.
Ingredients for Lao aubergine jeow
- 1 aubergine
- 1 pepper
- half a teaspoon of salt
- 2 cloves of garlic
- bunch of chopped coriander
- 1 tablespoon of fish sauce
- 2 spring onions chopped
- 1 shallot
- 1 red chilli (add more if you’re
madbetter than us at tolerating spicy foods!)
How to make aubergine jeow
1. Pierce a few holes into the pepper, aubergine and chilli with a knife (to let out the moisture while cooking).
2. Grill the aubergine, chilli, shallot and garlic cloves over an open flame until the skin blackens. The chilli only needs a few minutes. Rotate to ensure the entire skin is blackened.
3. Allow to cool then peel and scrape off the burnt skin and place into a pestle and mortar.
4. Pound the ingredients then add half a teaspoon of salt, the chopped coriander and keep pounding until a soft paste has formed.
5. Add 1 tablespoon of fish sauce, a tablespoon of water, spring onion and continue pounding to mix it in. Then serve.
A popular alternative is Jeow Mak Len, ie tomato salsa, where lime juice and 5 cherry tomatoes are used in place of the aubergine.