Recipe - Aubergine With Lentils - Phad Makhua Sai Thua

Stephen Ceideburg
One fourth pound Lentils
One half teaspoon Salt
8 ounce Aubergine (eggplant)
4 Cloves garlic
1 Fresh chili
2 tablespoon Vegetable oil
1 tablespoon Fish sauce
4 tablespoon 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 One half hour. Drain.

Cut the aubergines lengthwise into 4 pieces and then
cut these quarters into 5cm (2inch) 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 23 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