Thai Eggplant Stir Fry
From Kristen Schafenacker, 2007
2-3 eggplant
3 chili peppers
4 cloves garlic
¼ cup cilantro
1 small onion, quartered
3 ts. Brown sugar
2 T lime juice
1 T vegetable oil
8 ounces tofu
½ cup fresh basil
1 T soy sauce
Preheat the grill for high heat. Oil the grill grate, and cook the eggplants on all sides until charred and black, about 15 minutes. Remove from heat and cool. Peel, slice diagonally, and set aside.
In a food processor or blender, combine the chili peppers, garlic, cilantro, onion, sugar, and lime juice. Process until smooth.
Heat oil in a large skillet over high heat, and add the chili mixture. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, 1/4 cup of basil, soy sauce, and the eggplant. Cook until heated through. Remove to a serving dish, and garnish with the remaining basil.