Hello everyone, today I'm taking you into the kitchen to make a Northeastern Thai dish. Lately, I've seen a lot of eggplants in the market, so I thought I'd make eggplant soup. "Soup" here doesn't mean liquid, but in the Northeastern Thai dialect, it means something to dip vegetables in or dip sticky rice in. Now that we have the ingredients, let's look at the seasonings and components:
Ingredients
- One eggplant
- 5-7 green chilies
- 2-3 small shallots
- 2-3 cloves of garlic
- Green onions
- Mint leaves
- One teaspoon fish sauce
- 1/2 a teaspoon MSG
- One tablespoon roasted rice powder
- 1/2 a tablespoon fermented fish sauce
Instructions
- Clean the eggplant and slice it into small pieces. Then grill it on a stove or bake it, whichever is more convenient.
- Meanwhile, roast the chilies, shallots, and garlic in a pan until cooked and fragrant.
- Then pound everything together until finely ground, but not too finely. Then add the eggplant (whole or canned, whichever is convenient). Mix everything together and season with the remaining ingredients.
- Once you've adjusted the seasoning to your liking, you can increase or decrease the amounts as needed. Then chop the green onions and mint leaves and serve. It can be eaten with boiled eggs, sticky rice, or various vegetables. The taste is delicious, spicy, and well-balanced.
And that's how to make eggplant soup. Anyone who wants to try this kind of Northeastern Thai food can follow this recipe, and I hope everyone enjoys my cooking post. Thank you for following and have a great day!