Lao Eggplant Dip

Makes appx 1.5 to 2 Cups

This is a dish very common in Laos.  Some traditional ingredients have been replaced by ones found more commonly American or European markets, but the taste is very similar. 

Ingredients
1 Large Eggplant
8 Drops Worcestershire sauce
4 Ts Lemon
1/4 Ts Salt
1 Ts Chili Powder
1/2 Ts Black Pepper
2 Ts Coriander (Fresh is Preferred)
3 Ts Scallions (Chopped)
3 Cloves Garlic

Mortar and Pestle

Directions
Roast eggplant until it is dark brown on all sides and the skin is easily removed.  Allow the eggplant to cool and then remove the skin and then pulverize the pulp in the mortar and pestle. 

After the eggplant flesh has been pulverized, add the Worcestershire sauce, lemon, salt, chili, and the pepper.  If the coriander is fresh, chop it finely and then add it to the mixture.  The same should also be done with the scallions.  For the garlic, make sure that all of the skin has been removed, crush the cloves with a kitchen knife and then add them to the mixture. 

Use the mortar and pestle to incorporate the garlic.  You should be able to completely pulverize the cloves so that the garlic is completely incorporated into the mixture.

Allow the mixture to cool in the refrigerator for a few hours. 

This dish is traditionally eaten with balls of sticky rice, but would be tasty with chips or crackers as well.

Enjoy.