Thai basil eggplant with tofu
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 265.4
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 942.7 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 13.0 g
- Protein: 13.3 g
View full nutritional breakdown of Thai basil eggplant with tofu calories by ingredient
Introduction
Taken from this website, added tofu which has been dried, marinated, and baked.http://www.thaitable.com/thai/recipe/B
asil-Eggplant Taken from this website, added tofu which has been dried, marinated, and baked.
http://www.thaitable.com/thai/recipe/B
asil-Eggplant
Number of Servings: 2
Ingredients
-
2 medium eggplant
2 cloves garlic
some kind of hot pepper--fresh or dried
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon vegetable oil
1 bunch basil leaves
Directions
2 chili peppers
2 eggplants
2 tablespoons soy sauce
2 cloves chopped garlic
1 tablespoon sugar
1 bunch leaves picked from the stem Thai basil
1 tablespoon vegetable oil
Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.
Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.
Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add soy sauce and sugar and stir. Add Thai basil and baked tofu and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.
Serve hot with brown or white rice.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user PK1234.
2 eggplants
2 tablespoons soy sauce
2 cloves chopped garlic
1 tablespoon sugar
1 bunch leaves picked from the stem Thai basil
1 tablespoon vegetable oil
Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.
Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.
Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add soy sauce and sugar and stir. Add Thai basil and baked tofu and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.
Serve hot with brown or white rice.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user PK1234.