Thailand - Eggplant with Tofu

Eggplant with Tofu

Ingredients

-       3/4 lb Japanese eggplant (about 3 cups sliced)

-       1/4 lb tofu

-       6 T oil

-       2 to 3 cloves garlic, crushed

-       1 to 5 red chili peppers, seeded and chopped

-       10 to 15 sweet basil leaves

-       1 to 3 T yellow bean sauce (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste)

Directions

-       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.