Braised Aubergine with Beancurd


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.


  • 225 g (8 oz) Chinese or ordinary aubergine
  • 225 g (8 oz) firm, fresh beancurd
  • 3 tablespoons groundnut (peanut) oil
  • 3 large fresh red or green Thai chillies, seeded and sliced
  • tablespoons fish sauce or light soy sauce
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • handful fresh basil leaves


If using large aubergines, trim and cut them into 5 × 1 cm (2 × ½ in) diagonal slices. Cut the beancurd gently into 1 cm (just under ½ in) cubes and drain on kitchen paper for 20 minutes.

Heat a wok or large frying pan over high heat until it is hot. Add 2 tablespoons of the oil, and when it is moderately hot, add the aubergine slices and stir-fry for 2 minutes. Then add the beancurd and stir-fry for 3 minutes or until brown. Now add the remaining tablespoon of oil, the chillies, fish sauce, lime juice, salt, pepper and sugar. Bring the mixture to a simmer. Cover and cook for 10 minutes, then stir in the basil leaves.

Turn the mixture onto a warm platter and serve at once.