Name: Eggplant with tofu, garlic and green chilli
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 1
Cuisine: asian
Ingredients: 8 Lebanese eggplants; 1 brown onion, coarsely chopped; 3 garlic cloves, finely chopped; 2-3 long fresh green chillies; 20.00 ml chopped fresh coriander; 12.00 gm brown sugar; 42.00 gm fresh lime juice; 18.40 gm vegetable oil; 500g firm tofu, thickly sliced; 250.00 ml fresh basil leaves; Fresh coriander leaves, to serve; Steamed white rice, to serve

Eggplant with tofu, garlic and green chilli

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Prep Time:
60 minutes

Cook Time:
15 minutes

Total Time:
75 minutes

Middle Eastern tofu dish - quick, tasty, perfect for weeknights.

Ingredients:

8 Lebanese eggplants
1 brown onion, coarsely chopped
3 garlic cloves, finely chopped
2-3 long fresh green chillies
20.00 ml chopped fresh coriander
12.00 gm brown sugar
42.00 gm fresh lime juice
18.40 gm vegetable oil
500g firm tofu, thickly sliced
250.00 ml fresh basil leaves
Fresh coriander leaves, to serve
Steamed white rice, to serve

Instructions:

Heat up a barbecue flat plate or large frying pan over high heat. Grill the eggplants, flipping occasionally, for 10-12 minutes until they are tender and have a nice char. Remove from heat, allow to cool on a plate, then peel off and discard the skin before slicing the flesh diagonally.
Blend the onion, garlic, chili, coriander, sugar, and lime juice in a food processor until smooth.
In a frying pan over medium heat, heat oil. Stir in the chilli mixture and cook until aromatic, about 1 minute. Add tofu and eggplant, cook while stirring occasionally for 3 minutes until heated through. Season with salt. Toss in basil gently to combine. Serve over rice on individual plates, garnish with coriander leaves.

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