Recipe: Eggplant with Tofu

Serves about 4

1/2 cup vegetable oil
4 cloves garlic, crushed
1 medium eggplant, cut into thin half inch thick and 2 inch long slices
2 tablespoons finely chopped fresh coriander
1 tablespoon finely chopped chilli pepper
1/2 pound extra solid tofu, diced into 1/2 inch cubes and fried until they barely begin to brown
2 tablespoons chopped fresh basil leaves
2 tablespoons yellow bean sauce

Heat oil in a frying pan, then add garlic, eggplant, coriander and chilli pepper, then stir-fry over high heat for 3 minutes or until eggplant is done. Gently stir in remaining ingredients, then stir-fry for 2 minutes. Serve immediately.

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