Aubergine with Lentils (Phad Makhua Sai Thua Khiew - Thailand)

From the kitchen of Martin James – Copenhagen, Denmark

1/4 pound lentils
1/2 teaspoon salt
8 ounces aubergine (eggplant)
4 cloves garlic
1 fresh chile
2 tablespoons vegetable oil
1 tablespoon fish sauce
4 tablespoons water
10 mint leaves

Cover the lentils with boiling water and leave for 2 hours.

Drain, cover with fresh water, add salt, bring to the boil and cook, covered for 1/2 hour. Drain.

Cut the aubergines lengthwise into 4 pieces and then cut these quarters into 5-cm (2-inch) pieces.

Pound the garlic and chile together. Then fry them in the vegetable oil until golden. Add the lentils, fish sauce, aubergine pieces and water to the garlic and chili in the pan. Continue frying for 2-3 minutes until the aubergine is cooked.

Add the mint leaves, turn the mixture just once with a spoon, and remove from the heat.

Serves 6.