Recipe - Nam Prik Makhua Yao (Mashed Aubergines)

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip