NAM PRIK MAKHUA YAO (MASHED AUBERGINES)

      Title: NAM PRIK MAKHUA YAO (MASHED AUBERGINES)
  Categories: Thailand, Appetizers, Vegetables
       Yield: 6 Servings
  
            Stephen Ceideburg
       5    Shallots
       2    Aubergines (eggplants)
       5    Cloves garlic
       1    Fresh chili
       1 ts Salt
       2 tb Vegetable oil
       3    Eggs hard-boiled
      20    Mint leaves
  
   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
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