By Komal Gambhir
Ingredients
1 medium size eggplant
5 medium-size cooked shrimp
2 tbsp. minced pork or chicken or meat
1/4 cup chopped tomatoes
1 tbsp. chopped shallots
1 tbsp. chopped fresh coriander(cilantro)
2 tbsp. spring onion (scallions) sliced finely
2 tbsp. unsalted roasted peanuts
2 or 3 dried red-hot chillies cut into small pieces.
1/2 tsp. sugar
2 tsp. fish sauce or salt to taste
3 tsp. lemon juice
Method
- With a fork, make holes all over the eggplant.
- Broil it in the oven until soft, remove and peel off the skin
- Then cut 1 cup of bite-size pieces.
- Put the pieces on a platter or large plate over a bed of lettuce and set aside.
- Chop the shrimp.
- Heat the chicken stock in a pan and add the shrimp and minced pork, chicken or meat.
- Cook well, remove and pour into a large bowl.
- Add the shallots, chillies, fish sauce or salt, lemon juice, sugar, tomatoes and spring onions.
- Mix well and season to taste.
- Pour the mixture over the eggplant and serve at room temperature
Thai Dishes
Non Veggies Index
