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Sticky Rice with a Smoky Eggplant Dip
Course:
Lunch, Main Course
Cuisine:
Asian Inspired, Laos
Keyword:
aubergine, eggplant, padaek, pla ra, sticky rice
Servings:
4
people
Author:
Steve Paris
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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Equipment
Food Processor
Ingredients
*Sticky rice
2
cups
glutinous rice
Eggplant dip
3
eggplants, the medium sized long thin type
5
cloves
garlic, large, skin on
4
shallots, skin on
5
green chilies
Small Thai bird type. Use more if you like it spicy
1/2
cup
mint leaves
coarsely chopped
1/2
cup
cilantro leaves
coarsely chopped
4
stalks
green onions
washed, whites ends removed, diced into 20 mm pieces
2
tsp
fish sauce
2
tsp
pla ra
as a substitute for padaek
Instructions
Sticky rice
Steam the sticky rice according to the instructions
here
.
Eggplant dip
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.
Serving
Take a clump of sticky rice (a thumb sized clump) and scoop up some of the eggplant dip with it. Enjoy.
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