Guest guest Posted August 6, 2004 Report Share Posted August 6, 2004 Roasted Eggplant A spicy main dish. 1 lb. Japanese eggplants (about 4) salt to taste 1 Tbs. brown sugar 1 Tbs. fresh lime juice 2 tsp. Spicy Chili Sauce 1 Tbs. vegetable oil 1 Tbs. garlic, minced 2 small shallots, thinly sliced 8 oz. firm tofu, strained and cubed 1 & #8260;4 cup basil leaves, thinly sliced Place eggplants on a lightly oiled baking sheet and broil 3 " to 4 " from heat until skin chars and blisters, rotating frequently, about 10 minutes. Let cool, then peel and slice diagonally 1 & #8260;4 " thick. Combine salt, brown sugar, lime juice and spicy chili sauce; blend well. Heat oil in a wok or heavy skillet on medium-high. Add garlic and shallots and stir-fry until golden brown. Add eggplant and sauce mixture and cook 2 minutes, stirring frequently. Gently stir in tofu and basil; remove from heat, cover, and let stand 5 minutes to blend flavors. Makes 3 to 4 servings. Quote Link to comment Share on other sites More sharing options...
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