Eggplant Jeow

Gourmet's Adventures with Ruth: Season One: The Tamarind School, Laos

Makes1 1/4 cups
  • Active time:30 min
  • Start to finish:30 min
The Tamarind School, Laos
December 2009
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  • 2 long thin eggplant or 1 regular eggplant, about 1 pound total
  • 1 (3- to 4-inch) red or green hot chile or 2 small (1 1/2-inch) red or green hot chiles (optional)
  • 2 large garlic cloves, unpeeled
  • 1/2 cup chopped cilantro
  • 1 scallion, green part only, thinly sliced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Asian fish sauce or to taste
  • Prick eggplants with a fork and broil in a foil lined baking pan 6-inches from heat, 10 to15 minutes, turning with tongs every 5 minutes, until skins are blackened and flesh is very soft when pierced with a knife. (Alternatively, grill eggplants on a preheated grill, turning frequently until skins are blackened and flesh is very tender.) Transfer eggplants to a plate to cool.
  • In same pan, broil chile and garlic cloves, turning every minute or 2, until skin of chile is blistered and garlic skins are blackened at the edges. (Alternatively, thread garlic, then chile onto a metal skewer and grill, turning frequently.) Transfer chile and garlic to plate with eggplants as they are done.
  • When vegetables are cool enough to handle, discard skins and tops from eggplants, discard stem from chile and peel garlic.
  • Using a mortar and pestle, mash chile, garlic, and 1 teaspoon salt to a paste. Add eggplant and cilantro to mortar and pound to a soft paste. Stir in scallion green, lime juice, and fish sauce.
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