Jeow mak keua (eggplant dip) with cumin salt pita crisps

Babiche Martens

Ingredients

1 Tbsp	Peanut oil
3	Pita breads
2 tsp	Cumin seeds
1	Sea salt, (to season)
1	Eggplant (Main)
½	Green chillies
2 cloves	Garlic
1	Sea salt and cracked black pepper, (to season)
1 Tbsp	Vegetable oil
2	Spring onions, (tops included, sliced)
2 Tbsp	Fresh coriander, chopped

Directions

1. Preheat oven to 180C. Slice the pita breads into wafers and brush with the oil.
2. Sprinkle with cumin and salt and bake for 10-15 minutes or until slightly brown. Let cool.
3. Put the eggplant in a saucepan, cover with water and a lid then boil for 20 minutes.
4. When cool enough to handle, trim and peel the eggplant then squeeze any excess liquid and discard.
5. In a pestle and mortar, grind the chilli and garlic, then add the eggplant until a paste is formed. Season.
6. Heat the oil in a pan, and when hot add the spring onions and fry, then add to the eggplant with the coriander.
7. Serve with the pita crisps.