Eggplant Tofu Curry

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Eggplant Tofu Curry

 

4 large eggplants

1/2 cup oil

4 cup onions, chopped

8 garlic cloves, minced

6 tomatoes, peeled and chopped

1/2 tsp. black pepper

1/4 tsp. red chiles, crushed

1/2 tsp. turmeric

2 tbsps. ground coriander

2 pkgs. extra-firm tofu, cubed

2 tsps. garam masala

1/2 cup cilantro, fresh, chopped

 

Poke several holes in each eggplant with a fork. Bake at 400 degrees for about

45 minutes or until they are soft. Let cool and then peel and chop them. Saute

onions and garlic in oil in a large skillet. When onions are soft add spices and

saute for 2 to 3 minutes. Add tomatoes and cook for 5 minutes more. Add the

eggplant and cook another 5 to 10 minutes so the flavors can combine. Add cubed

tofu, garam masala and fresh cilantro before serving. Serves 6 to 8.

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