Aubergine with Lentils - Phad Makhua Sai Thua

Title:
Aubergine with Lentils - Phad Makhua Sai Thua

Yield:
6 Servings

Categories:
Thai,
Vegetables




Ingredients:





          Stephen Ceideburg


   1/4 lb Lentils


   1/2 ts Salt


     8 oz Aubergine (eggplant)


     4    Cloves garlic


     1    Fresh chili


     2 tb Vegetable oil


     1 tb Fish sauce


     4 tb Water


    10    Mint leaves






 Cover the lentils with boiling water and leave for 2


 hours. Drain, cover with fresh water, add salt, bring


 to the boil and cook, covered for 1/2 hour. Drain.


 


 Cut the aubergines lengthwise into 4 pieces and then


 cut these quarters into 5-cm (2-inch) pieces.


 


 Pound the garlic and chili together. Then fry them in


 the vegetable oil until golden.


 


 Add the lentils, fish sauce, aubergine pieces and


 water to the garlic and chili in the pan. Continue


 frying for 2-3 minutes until the aubergine is cooked.


 


 Add the mint leaves, turn the mixture just once with a


 spoon, and remove from the heat.


 


 From "Discover Thai Cooking" by Chaslin, Canungmai and


 Tettoni, Times Editions, Singapore. 1987


 


 Posted by Stephen Ceideburg


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini