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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

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    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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