A white, deep plate on a wooden tabletop. In the centre of the plate cooked white jasmine rice. Arranged in a circle around it are fried aubergines, with purple skin and brown flesh, interspersed with red pieces of chilli and dark green leaves of Thai basil.
Alongside dishes from #Laos, we’ve also brought back a #recipe from #Thailand from our last trip: Makheua Yao Pad Tao Jiao, fried aubergines with fermented soybean paste. It’s typically made with pork there, but that’s not mandatory, and we’ll explain in detail the coming weekend.