THAI CHARRED EGGPLANT WITH TOFU
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!!!
Provided by ACHRISTOU
Categories Side Dish Vegetables Eggplant
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 35.5 g, Fat 7 g, Fiber 11.3 g, Protein 9.9 g, SaturatedFat 1.1 g, Sodium 21.1 mg, Sugar 20.3 g
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khanal shanta
[email protected]I can't wait to make this dish again.
Saadat Poya
[email protected]This dish is a great way to use up leftover eggplant and tofu.
Joe Winkler
[email protected]I would definitely recommend this dish to others.
Shahjahan Nohani
[email protected]This dish was a hit at my dinner party. Everyone loved it.
Arati Subedi
[email protected]Loved it!
Qamel Burton
[email protected]This dish was easy to make and very flavorful. I would definitely make it again.
Ashley Blevins
[email protected]I'm not a big fan of eggplant, but I really liked this dish. The eggplant was cooked perfectly and the sauce was delicious.
Udhab Budhathoki
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. I would recommend using less chili peppers if you don't like spicy food.
BabyGirl Turner
[email protected]I loved the combination of flavors in this dish. The eggplant was smoky and tender, and the tofu was perfectly crispy.
rebecca simm
[email protected]This dish was a great way to use up some leftover eggplant and tofu. It was easy to make and very flavorful.