Grilling the eggplant gives this dip a smoky flavor that’s truly delicious.
But, instead, bowls filled with sauces and dips covered our kitchen table.
As a 9-year-old kid, I would look at these bowls in disgust, thinking, “C’mon Mom!
Photo: Ali Redmond (photography, food & prop styling)
Why can’t I just be like the other kids?”
This dish isn’t complete without its sidekick, purple sticky rice (see Note).
The beauty of Hmong food is that one dish will never stand alone.
Hmong food is all about the balance of each dish that makes another dish come alive.
The slightly sweet purple sticky rice works as a perfect canvas for the smoky-tart-spicy-rich roasted eggplant dip.
When I took a bite, all I could think about was Mom’s dip.
It brought me back to my childhood kitchen table.
Brush cut sides of eggplant with 1 tablespoon oil.
Grill the eggplant, cut-side down, until charred, 3 to 4 minutes.
Flip and grill until softened, 3 to 4 minutes more.
Transfer to a cutting board.
When cool enough to handle, scoop the flesh out of the skins (discard the skins).
Combine shallot, garlic, chiles to taste and salt in a mortar.
Mash with a pestle into a coarse paste.
Add cilantro and mash to combine.
Add the eggplant flesh and mash to combine.
Mix in lime juice, fish sauce, oyster sauce and the remaining 2 tablespoons oil.
(Alternatively, place shallot, garlic and chiles to taste on a clean cutting board.
Add cilantro and mash until bruised.
Place the eggplant flesh in a medium bowl and coarsely mash.
Add the cilantro mixture and mix well.
)Garnish with peanuts and more cilantro, if desired.
To make ahead
Refrigerate for up to 1 day.
Place the rice in a fine-mesh sieve and rinse until the water runs clear.
Soak the rice overnight in cold water or in warm water for 2-3 hours.
Spread the rice over the vegetable leaves.
Cover with another layer of vegetable leaves.
Bring 2 inches of water to a boil in a pot that will hold the steamer.
Reduce heat to a simmer and carefully place the steamer on the rack.
Cover the pot and steam until the rice is tender, 20 to 30 minutes.
People with celiac disease or gluten sensitivity should useoyster saucethat is labeled “gluten-free.”
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
