a. Finely chop 10-15 Thai bird's eye chilies.

b. Mince 4-5 cloves of garlic.

c. Cut 2 eggplants (Japanese preferred) into small cubes.

a. Heat a pan over medium heat and add a tablespoon of oil.

b. Add the eggplant cubes to the pan and sauté until they turn golden brown.

c. Remove the cooked eggplants from the pan and set them aside.

a. In the same pan, add a little more oil if needed.

b. Add the chopped Thai bird's eye chilies and minced garlic to the pan.

c. Stir-fry the chilies and garlic until fragrant and slightly browned.

d. Remove the chili-garlic mixture from the pan and let it cool.

a. Once cooled, transfer the chili-garlic mixture to a mortar and pestle or a food processor.

b. Grind or process the mixture until it forms a smooth paste.

a. Return the chili-garlic paste to the pan and heat it over low heat.

b. Add the cooked eggplants back to the pan.

c. Stir in 1 teaspoon of fish sauce, 1 teaspoon of sugar, 2 teaspoons of lime juice, and 1/2 teaspoon of salt.

d. Mix all the ingredients well, ensuring the eggplants are coated with the sauce.

e. Cook for a few more minutes until the flavors meld together.

a. Taste the Jeow Mak Keua and adjust the seasonings according to your preference.

b. Add more fish sauce, sugar, lime juice, or salt if needed.

c. Stir well to incorporate the adjustments.

a. Transfer the Jeow Mak Keua to a serving bowl or dish.

b. It can be served warm or at room temperature.

c. Accompany it with steamed rice or as a condiment for other dishes.