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Grilled aubergine dip
jeow mak kena
A delicious smoky flavoured dip that goes well with fried riverweed and/or crudités.
Will keep for a few days in the fridge.
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- Grill the chillies, aubergines, shallots and garlic until the skins are charred. Remove from grill and cool. Then peel the aubergines, shallots and garlic and roughly chop.
- Pound the chillies and salt in a mortar and pestle. Add the shallots and garlic and continue to grind until all the ingredients are crushed.
- Add the aubergines, lime juice and fish sauce and pound again until the ingredients are well combined.
- Mix in the coriander leaves and serve.
Do not use water when peeling the aubergines as they will become soggy and lose their smoky flavour.
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| date | guests | comments |
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29/02/2012
| DEC | reasonable flavour and good level of spicing, but the aubergine skins did not soften for peeling which meant that some of the more bitter outer flesh was included - need to find way of charring effectively |