Step 1

Prick holes all over the eggplant with a knife.

Step 2

Skewer chili, and separately skewer the garlic and shallot on the tip of a bamboo skewer and grill over an open flame. Use either an outdoor grill, or a gas stove. If neither of these are available use a broiler. Do so until the skin is blackened (the chili will be ready first, then the garlic and shallot and then the eggplant)

Step 3

Allow the vegetables to cool and peel the eggplant. The garlic and shallot can be squeezed right out of the skin (and discard the skin).

Step 4

In a mortar pound the chili, salt, and garlic with a pestle.

Step 5

Add eggplant and cilantro and pound into a soft paste.

Step 6

Add fish sauce and green onion and pound. Add more fish sauce if needed.

Step 7

Serve with sticky rice, crackers or pita chips.