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