Thai Charred Eggplant with Tofu

5 small eggplants
3 fresh green chile peppers
4 cloves garlic cloves, peeled
1 tablespoon chopped fresh cilantro
1 small onion, quartered
3 teaspoons light brown sugar
2 tablespoons lime juice
1 tablespoon vegetable oil
8 ounces tofu, diced
1/2 cup chopped fresh basil

1 To Char Eggplants: Either place them on a hot grill or on a hot stove burner. Cook on all sides until burnt and black (this will create some smoke if you do it indoors). Remove from heat and place on a rack to cool. Peel, slice diagonally, and set aside.

2 In a food processor or blender place chile peppers, garlic, cilantro, onion, sugar and lime juice. Process until smooth.

3 Heat oil in a large skillet over high heat and add the blended mixture. Reduce heat to medium and cook for 1 minute. Gently stir in the tofu and 1/4 cup of basil; mix well and then add the eggplant. Cook until heated through and garnish with the remaining basil.



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