| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Thai |
Thai, Appetizers, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 5 |
|
Shallots |
| 2 |
|
Aubergines (eggplants) |
| 5 |
|
Cloves garlic |
| 1 |
|
Fresh chili |
| 1 |
ts |
Salt |
| 2 |
tb |
Vegetable oil |
| 3 |
|
Eggs hard-boiled |
| 20 |
|
Mint leaves |
INSTRUCTIONS
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 2-3
minutes. Remove from the heat. Cut the hard-boiled
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
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