Aubergine fritters - makhua chub khai thord

Stephen Ceideburg
      2    Eggs, beaten
           Salt to taste
      2 tb Milk
      2    Aubergines (eggplants),
           -finely sliced
           Oil for deep frying
 
  Mix the eggs, salt and milk together to make a batter. Dip the aubergine
  slices into the batter and deep-fry the coated aubergine slices in the oil
  over moderate heat until evenly brown.
  
  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987
  
  Posted by Stephen Ceideburg