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Recipe Name: Aubergine With Lentils - Phad Makhua Sai Thua Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 6

Stephen Ceideburg
1/4 Pound(s) lentils
1/2 Teaspoon(s) Salt
8 Ounce(s) Aubergine, eggplant
4 Cloves garlic
1 Fresh chili
2 Tablespoon(s) Vegetable oil
1 Tablespoon(s) Fish sauce
4 Tablespoon(s) Water
10 Mint leaves
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 From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 67
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 195mg
Potassium: 80.9mg
Carbohydrates: 4.5g
Fiber: 1.6g
Sugar: <1g
Protein: 1.9g

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