| 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
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