Fiery, funky and downright delicious Lao style eggplant dip. Go traditional and serve it as part of a meal, or rock something new with corn chips or crackers.
1-2teaspoonFish sauce, (1-2 regular fish sauce, or 2-3 tablespoon vegan fish sauce)
Instructions
Preheat oven to 220C fanbake.
Cut eggplants in half lengthways, slit the surface with a knife and brush with oil. Roast for about 20 minutes, or until soft and well browned on the surface. Add garlic cloves (skin on), and chillis (if you're using fresh ones) for the last 5-10 minutes of cooking. You want everything to get a bit of colour, and even a bit of charring around the edges.
Allow eggplants to cool, then remove flesh from skins and put in the bowl of a food processor.
Squeeze garlic from the skins and add that to the food processor too.
Add garlic, chilli, coriander and salt. Pulse to roughly combine. Don't over do it - you want this dip to have some texture (and not turn into soup).
If you're using a mortar and pestle, smash together everything but the eggplant first. Then add the eggplant and gently smash it together with the other ingredients.
Starting small, add fish sauce of your choice and taste. Adjust flavour with more sauce, to your liking.
Serve as part of a Lao or Asian themed meal, or as dip with your favourite corn chips or rice crackers. Goes well with plain black corn chips.