*  Exported from  MasterCook  *

                           EGGPLANT WITH TOFU

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Thai                             Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    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)

 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: [email protected]
 (Stephanie da Silva)



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