Kui Mashed Eggplant (Kro louk)

In the Kui language, mashed eggplant is called "Kro louk." This dish is a staple among the Kui indigenous people. Its popularity stems from the accessibility of ingredients; the specific variety of eggplant used is abundant in their traditional rotational farms, making it easy to prepare. This dish is best enjoyed with white rice and is traditionally prepared with a bold, intense flavor to complement the meal.

It is called "Kro louk" (meaning to shake or mash) because the eggplants are mashed together with various other ingredients. A key highlight of this dish is the inclusion of Ling Leak leaves (a type of basil/herb), which provide a distinct, aromatic fragrance that makes the dish irresistible.

The eggplant used is a traditional variety grown in rotational farms, with seeds passed down through generations for hundreds of years. Unlike regular eggplants, this variety has a unique, waxy texture similar to a potato once boiled. These two factors—the heritage seeds and the unique texture—are what make Kro louk so special.

Ingredients:

• Farm-grown eggplants

• Salt, chilies, sugar, and MSG (optional)

• Prahok (fermented fish paste)

• Tromoung leaves (for sourness)

• Ling Leak leaves (aromatic herbs)

Cooking Instructions:

1. Prepare the Eggplant: Boil the eggplants until cooked, then drain and set aside.

2. Prepare the Aromatics: Wrap the Prahok and Tromoung leaves in a banana leaf and grill them over a fire, or steam them on top of the rice while it is cooking.

3. The Mash: First, pound the salt, MSG, chilies, and sugar together until fine. Add the cooked Prahok and pound lightly. Then, add the Tromoung leaves and mix well.

4. The Finish: Add the boiled eggplants and mash them into the mixture. Finally, toss in the Ling Leak leaves and give them a light pound. Taste and adjust the seasoning to your preference.

Note: This dish is best served with hot, steaming rice to get its most delicious flavor.