Reviewed: Sep. 15, 2009

I agree with other reviewers that the tofu needs something. Other than that, I enjoyed this dish. I prepared the eggplant differently: cut into 1/4 inch slices, salt eggplant slices and let sit for 20 mins. then rinse. Lightly brush slices with olive oil then grill on BBQ until slightly charred and a little soft. I left the skin on and it gave the dish more color. I also used a combination of serrano and fresno peppers. The fresno peppers are milder and added a little red color to the dish. I used 1.5 serranos and 2 fresnos and it was almost too hot for me. Next time I will cut back on the chilis. I used fresh thai basil instead of the standard grocery store variety. I didn't have a problem with it being too sweet...used white onion and 1 heaping tablespoon of brown sugar.

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Reviewer:

Rx 2 RV

Cooking Level: Intermediate

Home Town: Fair Oaks, California, USA

Living In: Redway, California, USA

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Reviewed: Apr. 9, 2009

i dont know what i did wrong - but this did not taste good at all. maybe it was too sweet?

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nadine

Cooking Level: Beginning

Home Town: Palmyra, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jan. 5, 2009

I used a bit of Swamp Fire hot sauce in the recipe because it needed something else. I also didn't use Cilantro because the stuff tastes like Ivory soap to me. The flavor with the added hot sauce which had a bit of a vinegar base was actually good. I liked the tang and the heat. I served over a very nice rice pilaf which could stand alone in flavor. Also I didn't grill the Eggplant but broiled it. Worked just fine. In fact it was suprisingly good. It does have a 'bland' color scheme which I spiced up with more colorful veggies in the pilaf and on the side. DO NOT USE SILKEN OR SOFT TOFU for this. You need something waterpacked and firm to extra firm. I used Steak grilled tofu extra firm.

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philocrates

Living In: Yellowknife, Yukon, Canada

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Reviewed: Aug. 27, 2008

No photo posted... I imagine since the dish isn't pretty! It needed salt/soy and more color. Would add diced tomato if I made this again.

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Thyme Lord

Cooking Level: Expert

Home Town: Glenwood Springs, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Jul. 3, 2006

I made some changes (used 1 eggplant, no cilantro and less basil, fried the eggplant slices, sprinkled some soy sauce on the tofu, and used red peppers instead of chile). It was excellent and very flavourful. I served the dish with white basmati rice cooked in vegetable stock. Will definitly make it again!

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XVELVETX

Cooking Level: Expert

Home Town: Paris, Île-De-France, France

Living In: Ames, Iowa, USA

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Reviewed: Jun. 12, 2006

This recipe is okay. I think it would be better with a lot of tweaking though. Using the grill for the eggplant is a brilliant idea. Cooked up fast and soft; the grilled flavor was yummy. The tofu was really bland though, could have used some advanced preparation to add some sort of flavor (sauteed in some sort of seasoning like chili powder, soy sauce, or something). Also, everyone agreed that they thought the dish would have been better with some chopped tomatoes added to the sauce. Lastly, after using a blender to mix onions, chili peppers, and garlic in my kitchen, everyones eyes were burning and tearing for about a half an hour. May want to do that in a very well ventilated area...like outside.

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AmberJo

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2006

Possibly this recipe did not work out because I used soft tofu rather than hard and didn't have any basil, but I found it too bland for my taste.

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CAITLINP

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Reviewed: Aug. 10, 2005

I did not make the eggplant for this recipe. I just made the sauce for the tofu. I left out the chile peppers and put in 2 teaspoons of peanut butter. I also used a half a lime in the sauce and then a half a lime once cooking it was finished. I loved the taste of the sauce, but I agree with one other reviewer who said it was missing something. I did not find it too sweet and next time I make this I think I will put in a little more sugar/splenda. Also, I will use less basil next time b/c it was a little overwhelming. I served mine over white rice and thought it was a good complete meal (tofu has tons of protein). I will make this often because tofu often needs some flavor.

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Jackie

Cooking Level: Beginning

Home Town: Westchester, New York, USA

Living In: Cambridge, Massachusetts, USA

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Reviewed: May 28, 2005

It was great, but it needed somthing or needed to be served with some sort of meat.

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CZOFFUTO

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Reviewed: Jul. 28, 2004

I tried this a couple of times -- the first time my eggplant kind of exploded, so the dish wound up mushy. The second time I sliced it and brushed it with oil. It was better, but I had to add a little sour cream into the sauce. I thought it was good, but my husband didn't like the texture of the eggplant.

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Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Jul. 18, 2004

I added some chisen toban (Chinese Miso) and a little oyster sauce because I found this recipe sweet.

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KAZIEG

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Reviewed: Jan. 15, 2004

The flavor for this dish was great! I didn't like the texture of the tofu though. I think it would have been better to fry or grill or something first. Also I thought it needed a little more sauce if your going to serve it with rice. Needs tweeking but really good place to start. thanks

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ELENA3

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Reviewed: Oct. 8, 2002

i hate eggplant!!! peeling it was a pain and i add some soy and fish sauce to the pan...it ended up alright. i think eggplant and i dont get along.

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SARAHJAYJR

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Reviewed: Jul. 30, 2002

Really nice and easy. it was a hit

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ELLEN_RULZ

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Reviewed: Jun. 5, 2002

This is a wonderful tasting dish, especially during the summmer months...I choose to brush the pepper sauce on the tofu slices and then grill each side until brown. I also rubbed oil on the eggplant and charred them on the grill. Then I added to the pan with the sauce and eggplant. Enjoy! Cydney Walton Trenton, New Jersey

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