Charred eggplant sauteed with tofu in a sauce made with blended chile peppers, garlic, cilantro, onion, and lime juice. Serve with steamed rice.
INGREDIENTS (for 4 servings):
- 5 small eggplants
- 3 fresh green chile peppers
- 4 cloves garlic cloves, peeled
- 1 tablespoon chopped fresh cilantro
- 1 small onion, quartered
- 3 teaspoons light brown sugar
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 8 ounces tofu, diced
- 1/2 cup chopped fresh basil
Preheat the grill for high heat.
Oil the grill grate, and cook the eggplants on all sides until charred and black, about 15 minutes. Remove from heat, and place on a rack to cool. Peel, slice diagonally, and set aside.
In a food processor or blender, combine the chile peppers, garlic, cilantro, onion, sugar, and lime juice. Process until smooth.
Heat oil in a large skillet over high heat, and add the chile mixture. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, 1/4 cup of basil, and the eggplant. Cook until heated through. Remove to a serving dish, and garnish with the remaining basil.