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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 by Chaslin, Canungmai and Tettoni
Servings: 6
4 eggplants
3 shallots, chopped
3 tablespoons nam pla
3 tablespoons lemon juice
4 tablespoon sugar
For garnish:
10 cilantro leaves
4 tablespoon powdered dried shrimp
Cook the aubergines whole in a 450&176;F oven or barbecue them directly over strong heat until the skins are burnt. Toss the aubergines into cold water, then peel and dice. Place the pieces in a serving dish and stir in the chopped shallot.
Mix the fish sauce, lemon juice and sugar in a pan and bring to the boil. Pour over the aubergines.
Serve sprinkled with coriander leaves and powdered shrimp. This dish goes well with meat or fish, but can also be served with Plain Rice (Khao Suay).