| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Thai | Appetizers, Thailand, Vegetables | 6 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 5 | Shallots | |
| 2 | Aubergines, eggplants | |
| 5 | Cloves garlic | |
| 1 | Fresh chili | |
| 1 | t | Salt |
| 2 | T | 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:
“To dyslexic atheist: There is a dog”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 327
Calories From Fat: 71
Total Fat: 8g
Cholesterol: 106.1mg
Sodium: 463mg
Potassium: 1151.2mg
Carbohydrates: 56.7g
Fiber: <1g
Sugar: <1g
Protein: 12g