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Try this Thai styled eggplant.
Ingreadients: For two servings
1. two cup eggplants - sliced into half
2. Tofu medium firm 6 oz (get the one with 0 carbs), cut into large cubes
3. Two thai green or red chillies
4. two cloves of garlic finely chopped
5. 1/2" fresh ginger finely chopped
6. 10-15 asian basil leaves
7. 1 packet splenda
8. two tablespoon soy sauce (get the one with 0 carbs)
9. 4 tbs Canola or Olive oil
10. 1 tsp lemon juice
*First deep fry eggplant on heated oil on medium-high heat for five minutes.
*Deep dry tofu the same way
*In a wok/skillet on heat 2 tbs oil and add ginger, garlic, chillies and stirfry. for about a minute
*Add fried tofu, eggplant, soy sauce, splenda, lemon juice and stir fry.
* Add 1/8 cup warm water and add basil leaves. simmer/stir for another minute.
*serve hot!
Ingreadients: For two servings
1. two cup eggplants - sliced into half
2. Tofu medium firm 6 oz (get the one with 0 carbs), cut into large cubes
3. Two thai green or red chillies
4. two cloves of garlic finely chopped
5. 1/2" fresh ginger finely chopped
6. 10-15 asian basil leaves
7. 1 packet splenda
8. two tablespoon soy sauce (get the one with 0 carbs)
9. 4 tbs Canola or Olive oil
10. 1 tsp lemon juice
*First deep fry eggplant on heated oil on medium-high heat for five minutes.
*Deep dry tofu the same way
*In a wok/skillet on heat 2 tbs oil and add ginger, garlic, chillies and stirfry. for about a minute
*Add fried tofu, eggplant, soy sauce, splenda, lemon juice and stir fry.
* Add 1/8 cup warm water and add basil leaves. simmer/stir for another minute.
*serve hot!
