Aubergine with Lentils - Phad Makhua Sai Thua Khiew

Title:
Aubergine with Lentils - Phad Makhua Sai Thua Khiew

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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip