Eggplant Tofu Curry

4 large eggplants
1/2 cup canola oil
4 cups onions, chopped
8 garlic cloves, minced
6 tomatoes, peeled and chopped
1/2 teaspoon black pepper
1/4 teaspoon red chiles, crushed
1/2 teaspoon turmeric
2 tablespoons ground coriander
2 packages silken extra-firm mori-nu, tofu; cubed
2 teaspoons garam masala (available in, indian markets)
1/2 cup cilantro, fresh, chopped

Poke several holes in each eggplant with a fork. Bake at 400 degrees for about 45 minutes or until they are soft. Let cool and then peel and chop them.

Sauté onions and garlic in oil in a large skillet. When onions are soft add spices and sauté for 2-3 minutes. Add tomatoes and cook for 5 minutes more. Add the eggplant and cook another 5-10 minutes so the flavors can combine. Add cubed tofu, garam masala and fresh cilantro before serving.

Serves 6-8



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