Lao Eggplant Dip
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Translation: Jeow Mak Keua
Cuisine: Lao
Vegetarian / Vegan: Vegan
Ingredients:
4 cloves garlic, unpeeled
3 Japanese eggplants or 1 regular eggplant
1 chili, fresh
3/4 tsp. salt
3 green onions
1/2 cup cilantro, chopped
1 tsp. soy sauce
Directions:
Prick eggplants with knife and roast over open fire or coals along with garlic, chili, and green onions until all are nicely browned and blistered, but not burnt. Combine with salt, soy sauce, and cilantro and pound or process until combined. Serve with sticky rice.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4-6
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