Jeow Mak Keua Recipe (Eggplant Dip)

Serve this chunky served with crispy pieces of pita bread


Jeow mak keua. Picture / Babiche Martens.

This chunky dip is a nice change from the store-bought staples of summer and is great served with crispy pieces of pita bread

JEOW MAK KEUA
Serves 4

3 pita breads
1 Tbsp peanut oil
2 tsp cumin seeds
Rock salt
1 large eggplant
½ small green chilli
2 cloves garlic
Sea salt and freshly ground black pepper
1 Tbsp vegetable oil
2 spring onions, tops included, sliced
2 Tbsp fresh coriander, chopped

1. Preheat oven to 180C. Slice the pita breads into wafers and brush with the oil. Sprinkle with cumin and salt and bake for 10-15 minutes or until slightly brown. Let cool.

2. Put the eggplant in a saucepan, cover with water and a lid then boil for 20 minutes. When cool enough to handle, trim and peel the eggplant then squeeze any excess liquid and discard.

3. In a pestle and mortar, grind the chilli and garlic then add the eggplant until a paste is formed. Season.

4. Heat the oil in a pan, and when hot add the spring onions and fry, then add to the eggplant with the coriander. Serve with the pita crisps.

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New Zealand Herald

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