Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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