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Aubergine With Lentils (Phad Makhua Sai Thua Khiew)

Make Aubergine With Lentils (Phad Makhua Sai Thua Khiew) at home with Salt, Aubergine, Garlic, Vegetable Oil, and Fish Sauce. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 tsp
• 8 oz
• 4 clove
• 2 tbsp
• 1 tbsp
• 4 tbsp

Method (preview)

1. 1

   Cover the lentils with boiling water and leave for 2 hours.

2. 2

   Drain, cover with fresh water, add salt, bring to the boil and cook, covered for 1/2 hour.

3. 3

   Drain.

4. 4

   Cut the aubergines lengthwise into 4 pieces and then cut these quarters into 5-cm (2-inch) pieces.

5. 5

   Pound the garlic and chili together.

6. 6

   Then fry them in the vegetable oil until golden.

7. 7

   Add the lentils, fish sauce, aubergine pieces and water to the garlic and chili in the pan.

8. 8

   Continue frying for 2-3 minutes until the aubergine is cooked.

9. 9

   Add the mint leaves, turn the mixture just once with a spoon, and remove from the heat.

10. 10

    From “Discover Thai Cooking” by Chaslin, Canungmai and Tettoni, Times

11. 11

    Editions, Singapore. 1987 Posted by Stephen Ceideburg