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 barbecü
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

Stichworte: Thai, Appetizers, Vegetables