Name: Sweet and Sour Aubergines (Yam Makhua Phao)
Ingredients: Stephen Ceideburg; 4 Aubergines (eggplants); 3 Shallots, chopped; 3 tb Fish sauce; 3 tb Lemon juice; 4 tb Sugar; 10 Coriander leaves; 4 tb Powdered dried shrimp

Now do not think that the belief of others in history establishes any doctrine… But it does help to say that we are not alone in our interpretation of Scripture, the Scripture being of “no private interpretation.” This is not a new doctrine – forgotten, yes – but not new. So I will start the list with Christ and Paul, Peter, John, and the others, and continue with these: Wycliffe, Tyndale, Coverdale, Ussher, Lightfoot, virtually all the King James Version translators, Beza, Brainard, Edwards, Whitefield, Carey, Fuller, Livingstone, Hudson Taylor, Adoniram Judson, Luther Rice, and China Inland Mission missionaries. Matthew Henry, Martin Luther, John Brown, Joseph Caryl, Thomas Chalmers, Alexander Maclaren, John Gill, Bishop Hall, Charles Hodge, Bishop Leighton, Thomas Manton, Thomas Goodwin, John Owen, G. Campbell Morgan, Matthew Poole, Bishop Reynolds, William Gurnall, J.C. Ryle, John Trapp, Robert Haldane, C.H. Spurgeon and Thomas Scott. We could add a host many others, including George Mueller, Martyn Lloyd-Jones, and several prominent authors and preachers of today, such as R. C. Sproul, John MacArthur, J. I. Packer, John Piper, Joni Eareckson Tada, etc. All of this listing is again just to say that a person who genuinely interprets Scripture as giving God supreme sovereignty over who is and who is not saved does not mean that he or she is in a freakish minority of irrelevant theologs.

Jim Elliff

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

INGREDIENTS

		Stephen Ceideburg
4		Aubergines (eggplants)
3		Shallots, chopped
3	tb	Fish sauce
3	tb	Lemon juice
4	tb	Sugar
10		Coriander leaves
4	tb	Powdered dried shrimp

INSTRUCTIONS

GARNISH
Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas
Mark 8) or barbecue them directly over strong heat until the skins are
burnt.
Toss the aubergines into cold water, then peel and dice. Place the pieces
in a serving dish and stir in the chopped shal- lot.
Mix the fish sauce, lemon juice and sugar in a pan and bring to the boil.
Pour over the aubergines.
Serve sprinkled with coriander leaves and powdered shrimp. This dish goes
well with meat or fish, but can also be served with Plain Rice (Khao Suoy).
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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