Aubergines with Thai Basil Tofu

    Aubergines with Thai Basil Tofu


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    About this recipe: Barbecued charred aubergine is then sautéed with tofu in a sauce made with blended chillies, garlic, coriander and lime juice. Serve with steamed rice.

    Serves: 4 

    • 5 japanese aubergines or any small ones
    • 3 fresh green chillies
    • 4 cloves garlic, peeled
    • 1 tablespoon chopped fresh coriander
    • 1 small onion, quartered
    • 3 teaspoons brown sugar
    • 2 tablespoons lime juice
    • 1 tablespoon vegetable oil
    • 250g firm tofu, diced
    • handful chopped fresh Thai basil

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Cook the aubergines on a hot BBQ grate until charred and black on all sides, about 15 minutes. Remove from heat, and place on a rack to cool. Peel, slice diagonally, and set aside.
    2. In a food processor or blender, combine the chillies, garlic, coriander, onion, sugar and lime juice. Process until smooth.
    3. Heat oil in a large frying pan over high heat, and add the chilli mix. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, half of the basil and the aubergine. Cook until heated through. Serve garnished with the remaining basil.

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