Eggplant Spicy Dipping – Lws Kubtshis Tuav

Eggplant Spicy Dipping Lws Kubtshis Tuav
Eggplant Spicy Dipping - Lws Kubtshis Tuav



This is a traditional hmong pepper dipping sauce made with eggplants. This dipping is particularly good with ovened, grilled or bbq meat. You can either oven or broil eggplants to make this dipping but this recipe will ask you to boil. You can also eat this completely by itself, with or without the spice, served with steamed white rice. it’s delicious!

Preparation: 5 min. Cooking:20 min.


  • 1 chinese eggplant
  • ½ cup of cilantro
  • 1 green onion, minced
  • 1 tsp of salt
  • A pinch of msg
  • chili pepper(s)

1. Cut the eggplant into 3 equal parts, lengthwise.
2. Broil over high heat for 15-20 minutes. Turn off the heat and transfer it onto a plate to let it cool for 5 minutes.
3. Meanwhile, rinse and minced your greens. In a mortar, pound pepper into the msg and salt thoroughly.
4. Now take one eggplant piece at a time and scrape the eggplant meat off the purple skin with a spoon, letting the eggplant meat fall into the mortar.
5. Pound for a few minutes to mush and mix the meat completely with the rest of the ingredients.
6. Taste, add more salt if desire. Lastly, add the minced cilantro and green onions and pound a few more times to mix before serving

2 thoughts on “Eggplant Spicy Dipping – Lws Kubtshis Tuav

  1. when you say to broil do you mean broil in the oven, or broil it in a pan of water and let it heat up then drain it from the water? Other then that this seems really good i just want to make sure about the broil part so i wont get it wrong!

  2. @monica,, what I do is wrap the eggplant whole in foil and put it over the stove and let it cook. Flip and repeat til steam comes out on either ends, or til you poke at it with a fork, or whatever works, and it’s soft. Unwrap and let it cool. Peel skin off, or leave on. And tear it up with a fork. Chop peppers, cilantro, and green onions, (I chop them up in a blender) and salt and waaa-laa. mix them together, yum~

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