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Vegetables, Eggs, Seafood Thai Vegetables 6 Servings

INGREDIENTS

Stephen Ceideburg
4 Aubergines, eggplants
3 Shallots, chopped
3 T Fish sauce
3 T Lemon juice
4 T Sugar
10 Coriander leaves
4 T Powdered dried shrimp

INSTRUCTIONS

Cook the aubergines whole in a hot oven (230 degrees C/450 degrees
F/Gas Mark 8) or barbecue them directly over strong heat until the
skins are burnt.  Toss the aubergines into cold water, then peel and
dice. Place the  pieces in a serving dish and stir in the chopped shal-
lot.  Mix the fish sauce, lemon juice and sugar in a pan and bring to
the  boil. Pour over the aubergines.  Serve sprinkled with coriander
leaves and powdered shrimp. This dish  goes well with meat or fish, but
can also be served with Plain Rice  (Khao Suoy).  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 177
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 23.9mg
Potassium: 669.3mg
Carbohydrates: 42.2g
Fiber: <1g
Sugar: 8.6g
Protein: 5g


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