There is a preacher of the old school but he speaks as boldly as ever. He is not popular, though the world is his parish and he travels every part of the globe and speaks in every language. He visits the poor, calls upon the rich, preaches to people of every religion and no religion, and the subject of his sermon is always the same. He is an eloquent preacher, often stirring feelings which no other preacher could, and bringing tears to eyes that never weep. His arguments none are able to refute, nor is there any heart that has remained unmoved by the force of his appeals. He shatters life with his message. Most people hate him; everyone fears him. His name? Death. Every tombstone is his pulpit, every newspaper prints his text, and someday every one of you will be his sermon.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Seafood	Thai	Thai, Vegetables	6	Servings

INGREDIENTS

		Stephen Ceideburg
1/4	lb	Lentils
1/2	ts	Salt
8	oz	Aubergine (eggplant)
4		Cloves garlic
1		Fresh chili
2	tb	Vegetable oil
1	tb	Fish sauce
4	tb	Water
10		Mint leaves

INSTRUCTIONS

Cover the lentils with boiling water and leave for 2
hours. Drain, cover with fresh water, add salt, bring
to the boil and cook, covered for 1/2 hour. Drain.
Cut the aubergines lengthwise into 4 pieces and then
cut these quarters into 5-cm (2-inch) pieces.
Pound the garlic and chili together. Then fry them in
the vegetable oil until golden.
Add the lentils, fish sauce, aubergine pieces and
water to the garlic and chili in the pan. Continue
frying for 2-3 minutes until the aubergine is cooked.
Add the mint leaves, turn the mixture just once with a
spoon, and remove from the heat.
From "Discover Thai Cooking" by Chaslin, Canungmai and
Tettoni, Times Editions, Singapore. 1987
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Forgive your enemies – it messes with their heads!”