4 small Japanese Long-Tom eggplant
250g tofu or bean curd (soft)
2-4 small fresh chillies, red or green
4 cloves garlic, crushed
4 coriander roots, chopped
1 small brown onion, chopped
3 tsp soft brown sugar
2 tbs lime juice
2 tbs fish sauce
1 tbs oil
1/2 cup Thai basil leaves
- Heat medium frying pan or wok until hot. Add eggplant, cook until the skin begins to char, turning to cook all sides. Remove from the heat and let cool. Slice eggplant diagonally into 2cm thick slices.
- Drain tofu and cut into 3cm cubes.
Using food processor or blender to blend chillies, garlic, coriander, onion, sugar, lime juice and fish sauce until smooth.
Heat oil in same pan. Add the paste and stir over high heat for 1 minute or until fragrant.
- Add eggplant, stirring until combined then covered for 3 minutes or until just tender.
Add half the basil leaves and the tofu and gently stir through. Serve topped with remaining basil leaves.
Use only two chillies if you prefer a milder, less spicy taste.
This can be eaten hot or as a cold accompaniment.
Tofu can be purchased fresh or in long life packs.