Ingredients

The following ingredients have 1 Servings
  • 1-2 Japanese eggplant or 1 small regular eggplant
  • 1 red birds eye chili
  • 1/2 teaspoon salt
  • 1 small head thai garlic (2-3 cloves)
  • 1 small shallot
  • 1/2 cup cilantro (chopped)
  • dash of fish sauce (use gluten free tamari for vegan version)
  • 1 green onion (white part removed, chopped)

Instruction

  • Prick holes all over the eggplant with a knife.
  • Skewer chili, and separately skewer the garlic and shallot on the tip of a bamboo skewer and grill over an open flame. Use either an outdoor grill, or a gas stove. If neither of these are available use a broiler. Do so until the skin is blackened (the chili will be ready first, then the garlic and shallot and then the eggplant)
  • Allow the vegetables to cool and peel the eggplant. The garlic and shallot can be squeezed right out of the skin (and discard the skin).
  • In a mortar pound the chili, salt, and garlic with a pestle.
  • Add eggplant and cilantro and pound into a soft paste.
  • Add fish sauce and green onion and pound. Add more fish sauce if needed.
  • Serve with sticky rice, crackers or pita chips.