Braised Aubergine with Beancurd

banner

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Ken Hom Cooks Thai

Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

Small pea-like aubergines are popular in Thailand. They are often used in curries, but the larger, thin Chinese variety is also often used. Here they are stir-fried with beancurd in a vegetarian dish.

Ingredients

  • 225 g (8 oz) Chinese or ordinary aubergine
  • 225 g (

Method

If using large aubergines, trim and cut them into 5 × 1 cm (2 × ½ in) diagonal slices. Cut the beancurd gently into 1 cm