Name: Nam Prik Makhua Yao (Mashed Aubergines)
Ingredients: Stephen Ceideburg; 5 Shallots; 2 Aubergines (eggplants); 5 Cloves garlic; 1 Fresh chili; 1 ts Salt; 2 tb Vegetable oil; 3 Eggs hard-boiled; 20 Mint leaves

Psychological sanctification has become a substitute for the Spirit-filled life. What point is there in seeking the Holy Spirit’s comfort if, after all, deep-seated emotional problems can be addressed only by a trained psychologist, or if people can come to grips with their lives only by getting in touch with their childhood, or if the answers to our deepest hurts are buried deep within us? If those things are true, we don’t need an Advocate; we need a therapist. And that is precisely the route many in the church have chosen.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Thai	Thailand, Appetizers, Vegetables	6	Servings

INGREDIENTS

		Stephen Ceideburg
5		Shallots
2		Aubergines (eggplants)
5		Cloves garlic
1		Fresh chili
1	ts	Salt
2	tb	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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“God promises a safe landing, not a calm passage.”