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Wednesday, June 13, 2007

Eggplant Chili Dipping Sauce

Vegetarian Recipe: Eggplant Chili Dipping Sauce
5 to 6 Asian green round eggplants
2 cloves garlic with skin
¼ of whole onion or 2 shallots
2 fresh chilies
2 tablespoons fish sauce or 1 tablespoon ba dek
Chopped green onions and cilantro sprigs

If the chilies are small do not roast them in the oven because they’ll burn. Place eggplants, onions and garlic in a roasting pan and broil under high heat for 10 minutes. Flip and broil for another 10 minutes making sure they do not burn. Remove skin of garlic and any burnt areas of the eggplant. Pound garlic, onions, chilies, and eggplant using a Thai / Lao Mortar & Pestle Set until smooth. Add fish sauce or ba dek and mix. Add chopped green onions and cilantro and mix with spoon.

These green Asian eggplants are traditionally in the aw quail stir fry. Serve the eggplant chili dipping sauce with sticky rice or jasmine rice, and lap Lao beef or lap chicken.

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