Sticky Rice with a Smoky Eggplant Dip
Lunch, Main Course
Asian Inspired, Laos
aubergine, eggplant, padaek, pla ra, sticky rice
Use a handful of sticky rice to scoop up some of this spicy and smoky eggplant dip. Not only is it delicious, but this dish, inspired by jeow mak keua from Laos, is fun to eat.
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eggplants, the medium sized long thin type
garlic, large, skin on
shallots, skin on
Small Thai bird type. Use more if you like it spicy
washed, whites ends removed, diced into 20 mm pieces
as a substitute for padaek
Steam the sticky rice according to the instructions
Preheat the oven or broiler to 220 degC.
Smear some vegetable oil on the eggplants, shallots, and garlic then place on a baking tray.
Use a knife to pierce each eggplant several times to allow steam to escape (otherwise they tend to explode).
Broil or grill the eggplant, shallots, and garlic until skins are starting to char. Turn over to ensure all sides are getting charred.
Remove from the oven and allow to cool.
Remove the eggplant flesh from the charred skins.
Remove the charred skins from the garlic and shallots.
Add all the ingredients except the herbs and green onions to a food processor and process to combine.
Add the herbs and green onions and pulse a few times. The herbs should still be a distinct component.
Take a clump of sticky rice (a thumb sized clump) and scoop up some of the eggplant dip with it. Enjoy.
Tried this recipe?