with Lentils - Phad Makhua Sai Thua|
Aubergine with Lentils - Phad Makhua Sai Thua
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