| 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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