Mashed Aubergines (Nam Prik Makhua Yao)

Recipe Ingredients

		Stephen ceideburg
5		Shallots
2		Aubergines - (eggplants)
5		Garlic
1		Fresh chili
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Vegetable oil
3		Eggs hard-boiled
20		Mint leaves

Recipe 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

Source:
Travis Henderson II of Newport's Seafood, Dallas, TX

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