Free Recipe Nam Prik Makhua Yao (Mashed Aubergines)
Recipe Type: T Recipes
Recipe Preparation: boil
Cooking Ingredients for Nam Prik Makhua Yao (Mashed Aubergines) Recipe
Stephen Ceideburg
5 Shallots
2 Aubergines (eggplants)
5 Cloves garlic
1 Fresh chili
1 ts Salt
2 tb Vegetable oil
3 Eggs hard-boiled
20 Mint leaves
Nam Prik Makhua Yao (Mashed Aubergines) Preparation
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. Peel the aubergines and garlic. Pound the chili, shallots and garlic together. Then add the salt and aubergine and pound together again. Fry the pounded mixture in the vegetable oil for 2-3 minutes. Remove from the heat. Cut the hard-boiled eggs into wedge shapes and mix in with the other ingredients or serve separately. Sprinkle the aubergine with mint leaves and serve accompa- nied by vegetables. From Discover Thai Cooking by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
Cooking Temperature:
Recipe Serves: 6
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