Try this Sweet and Sour Aubergines (Yam Makhua Phao) recipe, or contribute your own.
Suggest a better descriptionCook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas Mark 8) or barbecue them directly over strong heat until the skins are burnt. Toss the aubergines into cold water, then peel and dice. Place the pieces in a serving dish and stir in the chopped shal- lot. Mix the fish sauce, lemon juice and sugar in a pan and bring to the boil. Pour over the aubergines. 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
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 106 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 699.5mg | 24 % | |
Potassium 96.9mg | 3 % | |
Total Carbohydrate 27g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 26.7g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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