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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains	Thai	Thai, Vegetarian	4	Servings

INGREDIENTS

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