Eggplant With Tofu And Thai Basil

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Slender Japanese eggplant are stir-fried with garlic, Thai Basil, red chile peppers and yellow bean sauce.

  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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.
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