3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb tofu
6 teaspoons peanut oil
2-3 cloves garlic, crushed
1-5 red chile peppers, seeded and chopped
10-15 Thai basil leaves
1-3 teaspoons Thai yellow bean sauce
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.
Posted: 2/7/2010 12:35:29 PM