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Jaew Mak Len (Lao Tomato Dip)
koko wrote on Wed, 19 Nov 2008 10:49:52 -0800:
> Charring the vegetables for this dip is the secret to it's > smoky flavor. That's certainly true. Indian Roasted Eggplant with Tomato and Onion (Baingan Bhartha) relies on charred vegetables as does Italian Caponata (Roasted Eggplant Salad with Capers and Onions). -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
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