Aubergine with Lentils - Phad Makhua Sai Thua Khiew
Submitted by sideline
Thai eggplant and tender lentils stir-fry with garlic, chilies, and fresh mint in this fragrant vegetarian dish spiked with fish sauce for umami depth.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minThis traditional Thai stir-fry (phad makhua sai thua khiew) pairs silky eggplant with protein-rich lentils in a quick, high-heat sauté perfumed with pounded garlic and fresh chilies.
Fish sauce adds savory depth while fresh mint leaves stirred in at the last second provide a cooling, herbaceous finish.
Serve over jasmine rice to soak up the garlicky cooking juices.
Chef Tips
- Soak the lentils: The 2-hour soak softens them and reduces cooking time, ensuring they’re tender but not mushy when you add them to the stir-fry.
- Pound, don’t mince: Using a mortar and pestle to pound garlic and chilies releases more oils and creates a paste that distributes flavor more evenly than chopped pieces.
- Add mint at the end: Stirring mint leaves in just once at the last moment preserves their bright green color and fresh flavor instead of cooking them to dullness.
Ingredients
Directions
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 ½ hour. Drain.
Cut the aubergines lengthwise into 4 pieces and then cut these quarters into 5-cm (2-inch) pieces.
Pound the garlic and chili 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 to 3 minutes until the aubergine is cooked.
Add the mint leaves, turn the mixture just once with a spoon, and remove from the heat.
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