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Ingredients

8 Lebanese eggplants
1 brown onion, coarsely chopped
3 garlic cloves, finely chopped
2-3 long fresh green chillies
1 tablespoon chopped fresh coriander
3 teaspoons brown sugar
2 tablespoons fresh lime juice
1 tablespoon vegetable oil
500g firm tofu, thickly sliced
1 cup fresh basil leaves
Fresh coriander leaves, to serve
Steamed white rice, to serve

Method

Step 1 Preheat a barbecue flat plate or large frying pan on high. Cook eggplants, turning occasionally, for 10-12 minutes or until tender and lightly charred. Transfer to a plate and set aside to cool. Peel and discard skin. Slice the flesh diagonally.
Step 2 Process the onion, garlic, chilli, chopped coriander, sugar and lime juice in a food processor until just smooth.
Step 3 Heat oil in a frying pan over medium heat. Cook the chilli mixture, stirring, for 1 minute or until aromatic. Add the tofu and eggplant and cook, stirring occasionally, for 3 minutes or until heated through. Season with salt. Add the basil and gently toss to combine. Divide among serving plates. Top with coriander leaves and serve with rice.

Eggplant with tofu, garlic and green chilli

How to make Eggplant with tofu, garlic and green chilli

Ingredients

Method