Eggplant with Tofu

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Eggplant with Tofu

 

3/4 pound eggplant, about 3 cups sliced

1/4 pound tofu

6 tablespoons 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 tablespoons fish 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.

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.

 

 

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