Spicy Roasted Eggplant with Tofu Recipe

Name: Spicy Roasted Eggplant with Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cilantro roots or ⅓ cup cilantro stems, chopped; 2 large shallots, chopped; 1 Tbs. brown sugar or palm sugar; 4 large cloves garlic, crushed; 2 Tbs. fresh lime juice; 1 to 2 small fresh red or green chiles, like Thai bird chilies, chopped, or to taste; ⅛ tsp. salt; 4 medium Asian or Japanese eggplants; 1 Tbs. vegetable oil; 8 oz. firm tofu, cut into small cubes; 1/4 cup fresh Thai basil leaves, coarsely chopped, plus extra for garnish

Servings: persons

4 cilantro roots or ⅓ cup cilantro stems, chopped
2 large shallots, chopped
1 Tbs. brown sugar or palm sugar
4 large cloves garlic, crushed
2 Tbs. fresh lime juice
1 to 2 small fresh red or green chiles, like Thai bird chilies, chopped, or to taste
⅛ tsp. salt
4 medium Asian or Japanese eggplants
1 Tbs. vegetable oil
8 oz. firm tofu, cut into small cubes
1/4 cup fresh Thai basil leaves, coarsely chopped, plus extra for garnish

1
Put cilantro, shallots, brown sugar, garlic, lime juice, chiles and salt in food processor or blender, and blend into smooth paste.
2
Heat wok or medium-sized skillet over high heat.
3
Add whole eggplants, and cook until skins begin to char, turning with tongs to blacken on all sides.
4
Remove from heat, cool and slice on diagonal into 1-inch-thick slices.
5
Heat oil in same pan or wok over high heat.
6
Add cilantro paste, and cook, stirring constantly, 2 to 3 minutes, or until fragrant.
7
Add eggplant, and stir-fry 3 minutes more, or until just tender.
8
Stir in tofu and basil leaves, and serve garnished with whole fresh basil leaves.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cilantro roots or ⅓ cup cilantro stems, chopped, 2 large shallots, chopped, 1 Tbs. brown sugar or palm sugar, 4 large cloves garlic, crushed, and more.

Yes, Spicy Roasted Eggplant with Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Roasted Eggplant with Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions