Eggplant with Tofu

Categories: Thai | Vegetarian

Serves: 4 Servings

Ingredients:

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

Instructions:
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 (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.

Source: Keo's Thai Cuisine by Keo Sananikone From: arielle@taronga.com
(Stephanie da Silva)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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