RCI-VG.004.1313.001

Spicy Roasted Eggplant with Tofu

Spicy Roasted Eggplant with Tofu from the Recidemia collection

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Preheat the oven to 425°F (220°C). Cut the eggplants in half lengthwise, then score the flesh in a crosshatch pattern without piercing the skin.
2
Brush the eggplant halves lightly with vegetable oil on both sides and place cut-side down on a baking sheet. Roast until the flesh is very soft and lightly browned, about 20 minutes.
20 minutes
3
While the eggplants roast, prepare the sauce by combining the chopped cilantro roots, shallots, crushed garlic, fresh chiles, brown sugar, and salt in a small bowl.
4
Add the fresh lime juice to the aromatics and stir well to combine and dissolve the sugar. Taste and adjust the balance of heat, sweetness, and acidity as needed.
5
Heat a large skillet or wok over medium-high heat and add the tofu cubes. Dry-fry or lightly pan-fry the tofu for 3–4 minutes, stirring occasionally, until the edges are light golden. Transfer to a plate.
6
Remove the eggplants from the oven and scoop the soft flesh away from the skin, leaving a thin shell if desired. Roughly chop the eggplant flesh.
7
In the same skillet used for the tofu, combine the roasted eggplant, pan-fried tofu, and the prepared sauce. Toss gently over medium heat for 2–3 minutes until everything is well coated and warmed through.
3 minutes
8
Remove from heat and fold in the fresh Thai basil leaves, reserving some for garnish.
9
Transfer to a serving dish and garnish with additional fresh Thai basil leaves. Serve warm or at room temperature.

What Makes This Variant Distinct

  • Original variant

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