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Aubergine With Lentils - Phad Makhua Sai Thua

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      Title: AUBERGINE WITH LENTILS - PHAD MAKHUA SAI THUA
 Categories: Thai, Vegetables
      Yield: 6 Servings
 
           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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