Eggplant With Tofu – We Love God!

Through prayer, are you asking the Lord to reveal sin in your heart? Is God showing you sin as you study the Bible? Are you grieved over your sin? Are you more grieved over your sin than angered over the sins of others around you? Do you hate your sin? Do you hate your sin not primarily because of the consequences, but because you love God? Are you confessing your sin? Are you turning from your sin with the sufficient grace God provides?

Randy Smith

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

A Message from our Provider:

“Jesus: to know him is to love him”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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