Eggplant with Tofu

30 minutes Prep: 10 minutes Cook: 20 minutes

223 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3/4	pound	japanese eggplants
1/4	pound	tofu
6	tablespoons	vegetable oil
3	each	garlic cloves	crushed
5	each	red chili peppers	seeded and chopped
15	each	basil
3	tablespoons	yellow bean sauce

Directions

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 (don't burn!).

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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Nutrition Facts

Serving Size 55g

Amount per Serving

Calories 223 89% of calories from fat

	% Daily Value*
Total Fat 22.0g	34%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	3%
Sugars 0.0g
Protein 5.0g	10%

Vitamin A	1%		Vitamin C	4%
Calcium	21%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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