Casserole Tofu and Eggplant Recipe

2 pieces (10 oz)

2

4 oz

1

1 bunch

2 tablespoons

1/2 teaspoon

1 teaspoon

1/2 teaspoon

Tofu

Eggplants (aubergine)

Ground pork

Leek

Basil

Soy sauce

Salt

Sugar

Sesame oil

• Cut each piece of tofu into 9 equal squares, coating each with salt evenly.

• Cut off tough stems from eggplants, rinse, and cut into large chunks.

• Slice leek diagonally.

• Remove old leaves from basil, rinse and drain.

• Heat oil in wok, deep-fry tofu on high heat until golden brown. Remove.

• Deep-fry eggplants until soft, remove.

• Keep 1 tablespoon oil in wok.

• Stir -fry pork until oil is released. Add leek and cook until fragrant , add eggplants and tofu, add with soy sauce, sugar and 1/4 cup water, mix well, remove and place in casserole dish, cover, simmer on low heat for about 20 minutes, add sesame oil and basil.

• Ready to serve.