| 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 | T | Oil |
| 2 | to | |
| 3 | Garlic cloves, crushed | |
| 1 | to | |
| 5 | Red chili peppers | |
| seeded and chopped | ||
| 10 | to | |
| 15 | Sweet basil leaves | |
| 1 | T | to |
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 215
Calories From Fat: 200
Total Fat: 22.7g
Cholesterol: 0mg
Sodium: 2.7mg
Potassium: 46.4mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: 2.9g