Jeow mak keua (Lao charred aubergine dip)
Smoky charred aubergine pounded with roasted garlic, shallot and chilli, a Lao-style dip for sticky rice and raw vegetables.
- Time50 min
- LevelEasy
- Costabout £1.77 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 230°C (210°C fan). Prick the aubergines with a fork and put them on a baking tray with the garlic, shallots and chillies.
- 2
Roast for 20 minutes, then take out the garlic, shallots and chillies. Roast the aubergines for another 20 to 25 minutes until blackened and collapsed.
45 min - 3
Leave everything until cool enough to handle. Peel the aubergines, garlic and shallots, and remove the chilli stalks.
- 4
Pound the garlic, shallots and chillies together in a mortar into a rough paste. Add the aubergine flesh and pound or mash until it is a chunky, sticky purée.
- 5
Stir in the tamari and lime juice. Taste: it should be smoky, salty and sharp. Fold in the coriander and spring onions.
- 6
Serve at room temperature with sticky rice, the cucumber and lettuce leaves for scooping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.