Jeun Pa (Fried Fish) with Jeow Mak Kheua (Eggplant Chutney) for breakfast in Vientiane, Laos. Aunt Kian used green aubergines to make the Eggplant Chutney instead of purple aubergine. I like Jeow Mak Kheua for breakfast with warm sticky rice and it doesn’t matter what kind of aubergine is used in making the Jeow. It’s delicious with grilled fish or fried fish.