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Preparation:
1. Remove the dark skin of the grilled eggplants,
shallots and garlic.
2. In a mortar, pound together the eggplants,
shallots, garlic and dried chillies. Add
salt and pound until all mixed well.
3. In a frying pan, heat the oil and saute
the chopped shallots until crispy and golden.
Remove and set aside. In the same oil, add
the mixture from step 2 and stir-fry for
20 seconds. Add spring onion, coriander
leaves and half of the mint leaves. Remove.
4. When serving, garnish with mint leaves
and crispy shallots. Accompanied with steamed
sticky rice and hard boiled eggs.
Note
: The eggplants, shallots and garlic can
be dry fried in a pan instead of grilled.
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