Lao Tomato Dip
3⁄4 lb. cherry tomatoes
8 garlic cloves, halved
6 Thai chiles, stemmed
2 shallots, halved
1⁄2 red bell pepper, stemmed and seeded
1⁄4 cup chopped cilantro
2 tbsp. fish sauce
1⁄4 tsp. kosher salt
Steamed long beans, cut in segments
Steamed cabbage, cut in wedges
Raw Thai eggplants, quartered
1. Heat broiler; place a rack 4" from heat source. (Alternately, prepare a medium-hot charcoal fire; place a vegetable grate over the grill top.) Put tomatoes, garlic, chiles, shallots, and bell pepper on a foil-lined baking sheet (or on grill top if grilling). Broil or grill vegetables, turning once, until charred, about 8 minutes. Let cool.
2. Transfer garlic, chiles, shallots, and bell pepper to a food processor; pulse until chopped. Add tomatoes; pulse until just chunky. Transfer dip to a bowl; stir in cilantro, fish sauce, and salt.
3. Serve with long beans, cabbage, and eggplant.