Aubergine With Lentils - Phad Makhua Sai Thua Recipe

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Aubergine With Lentils - Phad Makhua Sai Thua Ingredients

1 stephen ceideburg
1/4 lb lentils
1/2 tsp salt
8 oz aubergine (eggplant)
4 cloves garlic
1 fresh chili
2 tbsp vegetable oil
1 tbsp fish sauce
4 tbsp water
10 mint leaves

A Recipe for
Aubergine With Lentils - Phad Makhua Sai Thua

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Aubergine With Lentils - Phad Makhua Sai Thua

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Aubergine With Lentils - Phad Makhua Sai Thua Directions

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

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

Pound the garlic and chili together. Then fry them in the vegetable
oil until golden.

Add the lentils, fish sauce, aubergine pieces and water to the garlic
and chili in the pan. Continue frying for 2-3 minutes until the
aubergine is cooked.

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

From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987

Posted by Stephen Ceideburg

Serves: 6

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Aubergine With Lentils - Phad Makhua Sai Thua Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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