Jaow is eaten all the time in Laos. It can be tomato, mushroom, peanut, pork crackling, onion, chilli, aubergine, etc. This one is aubergine, but with mint stirred through the finished product.
For the aubergine dip, thread some garlic and chillies on to a skewer
and put on the barbecue together with several aubergine. Once the skin
is blackened and burnt, remove it to reveal the tender vegetable
underneath.
Put the deskinned garlic and chillies into a pestle and mortar with some salt and pound it. Add the aubergine flesh, some MSG if you want and some baa dek (fermented fish) or nam pla or Vietnamese soy sauce or soy sauce for a vegetarian non fishy tasting option and, for the southern version, throw in a generous handful of mint leaves. Pound once more and serve with sticky rice which you roll into balls and dunk.
Put the deskinned garlic and chillies into a pestle and mortar with some salt and pound it. Add the aubergine flesh, some MSG if you want and some baa dek (fermented fish) or nam pla or Vietnamese soy sauce or soy sauce for a vegetarian non fishy tasting option and, for the southern version, throw in a generous handful of mint leaves. Pound once more and serve with sticky rice which you roll into balls and dunk.
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