AUBERGINE WITH LENTILS - PHAD MAKHUA SAI THUA

      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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