INGREDIENTS
Servings: 4
eggplants
fresh green chile peppers
garlic, peeled
chopped fresh cilantro
onion, quartered
light brown sugar
lime juice
vegetable oil
tofu, diced
chopped fresh basil
Thai Charred Eggplant with Tofu
Prep:
0 m
Cook:
0 m
Ready in:
0 m
DIRECTIONS
  1. Preheat the grill for high heat.
  2. Oil the grill grate, and cook the eggplants on all sides until charred and black, about 15 minutes. Remove from heat, and place on a rack to cool. Peel, slice diagonally, and set aside.
  3. In a food processor or blender, combine the chile peppers, garlic, cilantro, onion, sugar, and lime juice. Process until smooth.
  4. Heat oil in a large skillet over high heat, and add the chile mixture. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, 1/4 cup of basil, and the eggplant. Cook until heated through. Remove to a serving dish, and garnish with the remaining basil.
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