Nam prik makhua yao (mashed aubergines)
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| Artist: |
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| Categories: |
Appetizers, Asian, Ethnic, Thai, Vegetables |
| Yield: |
6 |
| Rating: |
no rating. |
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Ingredients:
| | Stephen Ceideburg | | 5
| | Shallots | | 2
| | Aubergines (eggplants) | | 5
| | Cloves garlic | | 1
| | Fresh chili | | 1
| tsp | Salt | | 2
| tbsp | Vegetable oil | | 3
| | Eggs hard-boiled | | 20
| | Mint leaves |
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Procedures:
| 1 | Peel the outer skin off the shallots and place them with the unpeeled aubergines, garlic cloves and chili under a hot grill or over a barbecue until browned. | | 2 | Peel the aubergines and garlic. | | 3 | Pound the chili, shallots and garlic together. | | 4 | Then add the salt and aubergine and pound together again. | | 5 | Fry the pounded mixture in the vegetable oil for 2-3 minutes. | | 6 | Remove from the heat. | | 7 | Cut the hard-boiled eggs into wedge shapes and mix in with the other ingredients or serve separately. | | 8 | Sprinkle the aubergine with mint leaves and serve accompa- nied by vegetables |
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