Thai Charred Eggplant with Tofu

Thai Charred Eggplant with Tofu

23
ACHRISTOU 0

"This is a very authentic Thai flavored recipe using some European techniques in the preparation, which just makes this recipe a 10 out of 10. It's super delicious!!!"
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Ingredients

45 m servings 219 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

23
  1. 37 Ratings

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Most helpful positive review

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 ve...

Most helpful critical review

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. Th...

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 ve...

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. Th...

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 eggp...

Yummy! This has so much flavor! And it uses simple ingredients. The eggplant practically melts into the sauce. I'm bbq'ing my eggplant whole from now on. It actually only took about 10 minu...

Really liked the flavor (though had to add a couple of things to make it more savory), but this was really spicy! I would recommend adding your hot peppers one at a time, since heat varies by t...

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 ...

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 sa...

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

Really nice and easy. it was a hit