Stephen Ceideburg
      4    Aubergines (eggplants)

      3    Shallots, chopped

      3 tb Fish sauce

      3 tb Lemon juice

      4 tb Sugar

----------------------------------GARNISH----------------------------------
     10    Coriander leaves

      4 tb Powdered dried shrimp

  Cook 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