Serves 4 as an accompaniment to steamed rice and other dishes.
300 g/10 oz slender eggplants (aubergines)
4 tablespoons oil
1 tablespoon Thai pepper-coriander paste
2 tablespoons fish sauce
1 teaspoon palm sugar or brown sugar
1 tablespoon lime juice
1 fresh red chilli, sliced
Wash and dry the eggplants and cut into small dice. Heat oil and fry the pepper- coriander paste, stirring, until fragrant. Add the diced eggplant and fry until golden brown. Stir in fish sauce, sugar and lime juice and remove from heat. Serve sprinkled with chilli slices.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)