Barbecued charred aubergine is then sautéed with tofu in a sauce made with blended chillies, garlic, coriander and lime juice. Serve with steamed rice.
I made some changes (used 1 eggplant, no cilantro and less basil, fried the eggplant slices, sprinkled some soy sauce on the tofu, and used red peppers instead of chile). It was excellent and very flavourful. I served the dish with white basmati rice cooked in vegetable stock. Will definitly make it again! - 03 Jul 2006 (Review from Allrecipes US | Canada)
This recipe is okay. I think it would be better with a lot of tweaking though. Using the grill for the eggplant is a brilliant idea. Cooked up fast and soft; the grilled flavor was yummy. The tofu was really bland though, could have used some advanced preparation to add some sort of flavor (sauteed in some sort of seasoning like chili powder, soy sauce, or something). Also, everyone agreed that they thought the dish would have been better with some chopped tomatoes added to the sauce. Lastly, after using a blender to mix onions, chili peppers, and garlic in my kitchen, everyones eyes were burning and tearing for about a half an hour. May want to do that in a very well ventilated area...like outside. - 12 Jun 2006 (Review from Allrecipes US | Canada)
This is a wonderful tasting dish, especially during the summmer months...I choose to brush the pepper sauce on the tofu slices and then grill each side until brown. I also rubbed oil on the eggplant and charred them on the grill. Then I added to the pan with the sauce and eggplant. Enjoy! Cydney Walton Trenton, New Jersey - 05 Jun 2002 (Review from Allrecipes US | Canada)