Stephen Ceideburg
      5    Shallots

      2    Aubergines (eggplants)

      5    Cloves garlic

      1    Fresh chili

      1 ts Salt

      2 tb Vegetable oil

      3    Eggs hard-boiled

     20    Mint leaves

  Peel the outer skin off the shallots and place them with the unpeeled
  aubergines, garlic cloves and chili under a hot grill or over a barbecue
  until browned. Peel the aubergines and garlic.
  Pound the chili, shallots and garlic together. Then add the salt and
  aubergine and pound together again.
  Fry the pounded mixture in the vegetable oil for 2-3 minutes. Remove from
  the heat. Cut the hard-boiled eggs into wedge shapes and mix in with the
  other ingredients or serve separately.
  Sprinkle the aubergine with mint leaves and serve accompa- nied by
  vegetables.
  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987