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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Discover Thai Cooking Times Edition
5 shallots
2 aubergines (eggplants)
5 cloves garlic
1 fresh chili
1 teaspoon salt
2 tablespoons 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 to 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 accompanied by vegetables.