Secrets From a Chinese Kitchen/Vivienne and Jenny Lo 2000

Aubergine (Eggplant) with Bean Curd Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 pieces red or white fermented bean curd 1 tsp rock or granulated sugar 2 aubergines (eggplants), cut into 2 cm x 4 cm/3/4 in x 1-1/2 in chunks
1 tbsp vegetable or peanut oil chopped coriander (cilantro), to garnish



1 Don't be put off by the sight and smell of fermented bean curd. When it is cooked it is not strong tasting and gives a delicious flourish to the plain steamed aubergine (eggplant).
2 Crush the bean curd and sprinkle with sugar, then mix with 2 tablespoons of water.
3 Place the aubergine (eggplant) chunks on a plate in a steamer and steam, for about 20 minutes, until soft.
4 When the aubergine (eggplant) is nearly done, heat the oil in a pan and add the bean curd sauce. Stir to mix and then add the aubergine, turning gently to coat with the sauce. Turn out on to a serving dish and sprinkle with coriander (cilantro).

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