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      Title: Sweet and Sour Eggplant (Yam Makhua Phao)
 Categories: Thai, Vegetables
      Yield: 6 servings

      3 tb Fish sauce
      4    Eggplants
      3    Shallots; chopped
      3 tb Lemon juice
      4 tb Sugar

MMMMM-----------------------------GARNISH----------------------------------
     10    Coriander leaves
      4 tb Powdered dried shrimp

  Cook the eggplants whole in a hot oven (230°C/450°F/Gas Mark 8) or
  barbecue them directly over strong heat until the skins are burnt.

  Toss the eggplants into cold water, then peel and dice. Place the
  pieces in a serving dish and stir in the chopped shallot.

  Mix the fish sauce, lemon juice and sugar in a pan and bring to the
  boil. Pour over the eggplants.

  Serve sprinkled with coriander leaves and powdered shrimp. This
  dish goes well with meat or fish, but can also be served with Plain
  Rice (Khao Suoy).

  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni,
  Times Editions, Singapore, 1987

  Posted by: Stephen Ceideburg

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