Spicy Roasted Eggplant with Tofu Recipe

Preparation time: 15 minutes

Total cooking time: 10-15 minutes

Recipe serves 4

Ingredients

4 small lady-finger eggplant

250g silken tofu or soft bean curd

2-4 small fresh red or green chillies

4 cloves garlic, crushed

4 coriander roots, chopped

1 small brown onion, chopped

3 teaspoons soft brown sugar

2 tablespoons lime juice

2 tablespoons fish sauce

1 tablespoon oil

½ cup Thai basil leaves

2 teaspoons dried shrimp, finely chopped

Method

1. Heat oil in wok. Add eggplant and cook until the skin becomes char. Turn to cook all sides of the eggplant. Remove from wok and slice eggplants diagonally into 2 cm thick slices. Cut tofu into 3 cm cubes.
2. Blend chillies, coriander roots, onion, garlic, sugar, fish sauce and lime juice in a blender until turning smooth.
3. Heat oil and add the blended paste mixture into wok. Stir in high heat for approximately 1 minute. Add in eggplant. Stir together with the paste. Cover for 3 minutes.
4. Add in half the basil leaves and tofu into wok. Stir. Remove and serve on a serving plate. Garnish with basil leaves and dried shrimp.