Title: Sweet & sour aubergines (yam makhua phao)
 Categories: Thai, Vegetables
      Yield: 6 Servings
 
           Stephen Ceideburg
      4    Aubergines (eggplants)
      3    Shallots, chopped
      3 tb Fish sauce
      3 tb Lemon juice
      4 tb Sugar

MMMMM--------------------------GARNISH-------------------------------
     10    Coriander leaves
      4 tb Powdered dried shrimp
 
  Cook the aubergines whole in a hot oven (230 degrees C/450 degrees
  F/Gas Mark 8) or barbecue them directly over strong heat until the
  skins are burnt.
  
  Toss the aubergines into cold water, then peel and dice. Place the
  pieces in a serving dish and stir in the chopped shal- lot.
  
  Mix the fish sauce, lemon juice and sugar in a pan and bring to the
  boil. Pour over the aubergines.
  
  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).