Thai Charred Eggplant with Tofu

1. 1

   Preheat the grill for high heat.

2. 2

   Oil the grill grate, and cook the eggplants on all sides until charred and black, about 15 minutes.

3. 3

   Remove from heat, and place on a rack to cool.

4. 4

   Peel, slice diagonally, and set aside.

5. 5

   In a food processor or blender, combine the chile peppers, garlic, cilantro, onion, sugar, and lime juice.

6. 6

   Process until smooth.

7. 7

   Heat oil in a large skillet over high heat, and add the chile mixture.

8. 8

   Reduce heat to medium, and cook for 1 minute.

9. 9

   Gently stir in the tofu, 1/4 cup of basil, and the eggplant.

10. 10

    Cook until heated through.

11. 11

    Remove to a serving dish, and garnish with the remaining basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.