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Aubergine with Lentils - Phad Makhua Sai Thua Khiew

Aubergine with Lentils - Phad Makhua Sai Thua Khiew is a thai recipe made with Stephen Ceideburg, Lentils, Salt, Aubergine, and Garlic. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• to taste
• 1/4 lb
• 1/2 tsp
• 8 oz
• 4
• 1
• 2 tbsp
• 1 tbsp
• 4 tbsp
• 10

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. Then fry them in the vegetable oil until golden.

6. 6

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

7. 7

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

8. 8

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

9. 9

   From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times

10. 10

    Editions, Singapore. 1987