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–+ servings

Jeow Mak Keua Recipe (Lao Eggplant Dip)

Lao jeow mak keua served in a bowl with sticky rice, fresh vegetables, hard-boiled eggs, and grilled fish, garnished with mint leaves.
This jeow mak keua recipe is a traditional Lao eggplant dip that's spicy, savory, and easy to make!
Praew
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Lao
Course Dipping sauce
Serving Size 4 people

Ingredients

US Customary - EU Metric
  • 9 oz or 1 1/2 cups Thai eggplants
  • 1/3 cup shallots, sliced
  • 3 cloves of garlic, peeled
  • 3 chilies, adjust to taste
  • 1/3 cup mint, chopped
  • 1/3 cup green onions, chopped
  • 1 tablespoon fermented fish sauce
  • 1/2 tablespoon fish sauce
  • 1 tablespoon toasted rice powder
  • 1/2 teaspoon MSG

Instructions

  • Pierce the eggplants with a fork several times. For an easy time grilling, you can skewer the ingredients. Then, roast the chilies, Thai eggplants, garlic, and shallots over charcoal, ensuring the skin darkens but do not burn the chilies. Use a grilling pan over low heat or burn over open flame if you don't have a charcoal grill.
  • Once roasted, peel off the charred skin from the eggplants, garlic, and shallots.
  • In a mortar and pestle, start by pounding the chilies, garlic, and shallots. Once well blended, add in the Thai eggplants and continue to pound into a mix.
  • Mix in the sauces and seasonings: fish sauce, fermented fish sauce, toasted rice powder, and MSG.
  • Stir in the chopped green onions and mint leaves. Serve immediately.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Add chilies to taste. Use Thai chilies for a spicy dip, or a mild type of chilies for a mild dip.
  • You can use a food processor, but the texture will differ.
Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 183mg | Potassium: 188mg | Fiber: 1g | Sugar: 3g | Vitamin A: 452IU | Vitamin C: 51mg | Calcium: 22mg | Iron: 1mg