A recipe for Mashed Aubergines (Nam Prik Makhua Yao). Follow the simple recipe instructions for Mashed Aubergines (Nam Prik Makhua Yao) shared by other home cooking experts.
Ingredients
5 Shallots2 Aubergines (eggplants)
5 Cloves garlic
1 Fresh chili
1 Tsp. Salt
2 Tbs. Vegetable oil
3 Eggs hard-boiled
20 Mint leaves
Directions
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 accompanied by vegetables. From Discover Thai Cooking by Chaslin Canungmai and Tettoni Times Editions Singapore. 1987. Shared by Stephen Ceideburg.
