When we were in Northeast Thailand some years ago, we spent a lot of time eating. This was OK because we were cycle touring. A staple meal in those parts is steamed sticky (glutinous rice) eaten with grilled chicken (gai yaang) and green papaya salad (som tum). It's hard to describe how well those textures and flavours combine. The only thing that may surpass som tum as a component of this trio, in my humble opinion, is nam prik num (pronounced "num pick noom"). This is like a Thai version of babaganoush but it's better because it's got chillis in it.
It's very simple. Eggplants and big green chillis (hot but not superhot) are grilled, peeled
then pounded in a mortar and pestle (som) with lots of garlic, fish sauce and lime juice. Get the balance right!
Eat this with steamed sticky rice and, if you are an eggplant lover, you may not find anything better. Bri and I are eggplant lovers and, this dish, ratatouille and pasta con la Norma are the best reasons to grow eggplants.
