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Add a photoServings: 4
Ingredients
- 3/4 lb Japanese eggplant sliced Or possibly approx. 3 c. sliced eggplant
- 1/4 lb lowfat tofu
- 1 Tbsp. oil see note
- 2 x cloves chopped garlic or possibly more red chili peppers seeded and minced
- 12 x sweet basil leaves
- 1 Tbsp. yellow bean sauce Or possibly miso
Directions
- Use from one to five warm chili peppers, to taste. Yellow bean sauce from Thailand is salty. Substitute soy sauce.
- Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add in garlic and stir-fry till light brown (do not burn!). Add in eggplant and tofu and cook for 5 to 7 min. Add in remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.
- Makes 3 to 4servings.
- 74 cals,5g fat Serve it with rice or possibly lo mein.
- *NOTE - original calls for 6-Tbsp. of oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 69 | |
| Calories from Fat 40 | 58% |
| Total Fat 4.54g | 6% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 225mg | 6% |
| Total Carbs 5.25g | 1% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.1g | 1% |
| Protein 2.79g | 4% |
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