Eggplant with Tofu

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Eggplant with Tofu Ingredients

3/4 lb Japanese eggplant	5 Red chili peppers
1/4 lb Tofu	seeded and chopped
6 tb Oil	10 -to
2 -to	15 Sweet basil leaves
3 Garlic cloves; crushed	1 tb -to
1 -to	3 tb Yellow bean sauce

Instructions for Eggplant with Tofu

NOTE: (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 (dont 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. Source: Keos Thai Cuisine by Keo Sananikone From: arielle@taronga.com (Stephanie da Silva) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Thai

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