03 January 2013,03:16 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Wash Thai eggplants well, cut halves, soak in a bowl of lightly salted water to prevent from discolored. With a spoon, scoop out flesh and seeds, put aside.
  • Thoroughly pound fermented soybean and garlic with a mortar and a pestle.
  • Add eggplant flesh and seeds and fermented tofu, pound well. Add hot chilies and pea eggplants, crushed lightly, add in water and stir to mix well.
  • Season to taste with palm sugar, salt and lime juice. Stir well.
  • Dip out into a serving bowl, garnish with hot chilies.
  • Serve with fresh vegetables and condiment. 


  • 6 Thai eggplants
  • 2 piece northern fermented soybean (dried thua-nao), grilled until fragrant
  • 12 cloves Thai garlic, peeled
  • 8 cubes red fermented tofu, fried in small amount of oil until lightly golden 
  • 20 hot chilies
  • 20 pea eggplants
  • 5 tablespoons boiled water
  • 1 teaspoons palm sugar
  • 1 teaspoon sea salt
  • 4 tablespoons lime juice 
  • Hot chilies vegetables: cucumber, water morning glory, Chinese cabbage, yard-long bean, carrot and various kinds of eggplants condiment: pan- fried shiitake mushrooms.

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