Combine palm sugar, lemon juice, fish sauce, chillies and basil leaves - put aside.

Wash eggplants and slice into bite-size pieces.

Heat oil and add garlic and eggplant and fry until golden.

Sitr in beancurd and fry another few minutes.

Gently stir in palm sugar mix, which will make it a bit thicker.

Serve with rice or other asian dishes.

This is truly a sensation!

Per serving: 410 Calories (kcal); 43g Total Fat; (92% calories from fat); 1g Protein; 7g Carbohydrate; 2mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates