Recipe - Mashed Aubergines (Nam Prik Makhua Yao)

Stephen Ceideburg
5 Shallots
2 Aubergines (eggplants)
5 Cloves garlic
1 Fresh chili
1 teaspoon Salt
2 tablespoon Vegetable oil
3 Eggs hardboiled
20 Mint leaves

Peel the outer skin off the shallots and place them
with the unpeeled aubergines, garlic cloves and chili
under a hot grill or over a barbecue until browned.
Peel the aubergines and garlic.

Pound the chili, shallots and garlic together. Then
add the salt and aubergine and pound together again.

Fry the pounded mixture in the vegetable oil for 23
minutes. Remove from the heat. Cut the hardboiled
eggs into wedge shapes and mix in with the other
ingredients or serve separately.

Sprinkle the aubergine with mint leaves and serve
accompa nied by vegetables.

From "Discover Thai Cooking" by Chaslin, Canungmai and
Tettoni, Times Editions, Singapore. 1987

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