Over the hot embers of a charcoal BBQ fire, place the egg plant, garlic, and chili to roast. You can use a standard home oven if you wish but BBQ’s taste better.When they are cooked remove them from the BBQ or oven and allow them to cool.Remove any black burnt pieces from the vegetables, then pound them to a pulp with a mortar and pestle, this paste is called ‘kheuang’ in Thailand.Prepare the red onions by chopping them into regular pieces.Place half of the cut onions, three crushed and diced garlic cloves, chopped lemon grass and 2 tablespoons of oil into a skillet or wok. Stir fry until the garlic starts to turn brown. Add the fish sauce, ant eggs, three quarters of the green onions and the roasted pulp (kheuang) and stir-fry for 1 to 2 minutes. Add the kaffir lime leaf pieces and give the dish a final stir over high heat, then transfer to a serving bowl.Add the remaining red and green onion and mix it together or simply throw them on the top of the dish as a fresh garnish.Serve immediately with glutinous (sticky) rice. It is eaten by rolling small balls of sticky rice and dipping them in the stir fried ant’s eggs.This dish shouldn’t be over-cooked after the ant eggs are added. The texture of the eggs should be comparable to a soft boiled chicken egg.

Servings:  4
Prep Time:  10 mins
Total Time:  30 mints