Wednesday, May 5, 2010

Eggplant Chili Dipping Sauce

The roasted eggplant chili sauce is my favorite sticky rice dipping sauce over the roasted tomato chili sauce and the classic Thai / Lao hot sauce. The eggplant chili sauce tastes best when the vegetables are roasted over an open fire. But since I don’t have a barbecue, my video shows the roasted method by using an oven.

You can substitute purple eggplants for the Asian green round eggplants. Just chop the purple eggplants into quarters before roasting and chop again into bite size pieces before adding into the mortar and pestle. I like to stir fry purple eggplants.

Vegetarian Recipe: Eggplant Chili Dipping Sauce
5 to 6 Asian green round eggplants
2 cloves garlic with skin
¼ of whole onion or 2 shallots
2 fresh chilies
2 tablespoons fish sauce or 1 tablespoon ba dek
Chopped green onions and cilantro sprigs

If the chilies are small do not roast them in the oven because they’ll burn. Place eggplants, onions and garlic in a roasting pan and broil under high heat for 10 minutes. Flip and broil for another 10 minutes making sure they do not burn. Remove skin of garlic and any burnt areas of the eggplant. Pound garlic, onions, chilies, and eggplant using a Thai / Lao Mortar & Pestle Set until smooth. Add fish sauce or ba dek and mix. Add chopped green onions and cilantro and mix with spoon.

These green Asian eggplants are traditionally in the aw quail stir fry. Serve the eggplant chili dipping sauce with sticky rice or jasmine rice, and lap Lao beef or lap chicken.