This dish is our attempt to recreate our favorite dish from a local Thai restaurant. It ended up as kind of a Thai-Vietnamese mash-up which was good but a little too salty. We made nuoc cham, a Vietnamese sauce whose main ingredient is fish sauce. John marinated the tofu in it and we poured it over the whole dish towards the end of cooking. It was a bit much on the salt level and not quite the right taste.

Obviously Thai basil eggplant is a work in progress. If we ever get it right, I will post a recipe. If any of you have a recipe, I would love to try it.