Title: Eggplant with Tofu (1)
Categories: Blank
Yield: 1 Servings

Ingredients:

3/4 lb Japanese eggplant (about 3 cups sliced) 1/4 lb tofu 6 T oil 2-3 cloves garlic, crushed 1-5 red chili peppers, seeded and chopped 10-15 sweet basil leaves 1-3 T yellow bean sauce (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste) Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4 servings.

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From: arielle@taronga.com (Stephanie da Silva)

Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 Converted by MMCONV vers. 1.40

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