Eggplant with Tofu
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3-4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 pound Japanese eggplant (about 3 cups sliced) 1/4 pound tofu 6 tablespoons vegetable oil
2 to 3 cloves garlic, chopped 1 to 5 red chile peppers, seeded and chopped 10 to 15 sweet basil leaves
1 to 3 tablespoons yellow bean sauce



1 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.

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