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Thai Charred Eggplant with Tofu

By: ACHRISTOU

"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!!!"

Rate/Review | Read Reviews (22)

What to Drink?
	Beer

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

5 small eggplants
3 fresh green chile peppers
4 cloves garlic, 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

Directions

Preheat the grill for high heat.
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.
In a food processor or blender, combine the chile peppers, garlic, cilantro, onion, sugar, and lime juice. Process until smooth.
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.