| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Thai |
Appetizers, Thai, Vegetables |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 5 |
|
Shallots |
| 2 |
|
Aubergines, eggplants |
| 5 |
|
Cloves garlic |
| 1 |
|
Fresh chili |
| 1 |
t |
Salt |
| 2 |
T |
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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