Barbecued Eggplant with Thai Basil Tofu

    Barbecued Eggplant with Thai Basil Tofu


    54 people made this

    Barbecued sautéed eggplant with tofu in a sauce made with blended chillies, garlic, coriander and lime juice. Serve with steamed rice.

    Serves: 4 

    • 5 Asian eggplants
    • 3 fresh green chillies
    • 4 cloves garlic, peeled
    • 1 tablespoon chopped fresh coriander
    • 1 small onion, quartered
    • 3 teaspoons brown sugar
    • 2 tablespoons lime juice
    • 1 tablespoon vegetable oil
    • 250g firm tofu, diced
    • handful chopped fresh Thai basil

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Cook the eggplants on a hot BBQ grate until charred and black on all sides, about 15 minutes. Remove from heat, and place on a rack to cool. Peel, slice diagonally, and set aside.
    2. In a food processor or blender, combine the chillies, garlic, coriander, onion, sugar and lime juice. Process until smooth.
    3. Heat oil in a large frying pan over high heat, and add the chilli mix. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, half of the basil and the eggplant. Cook until heated through. Serve garnished with the remaining basil.


    You can roast the eggplant on a gas burner or in the oven if you're not barbecuing.

    Recently Viewed

    Reviews (6)


    Altered ingredient amounts. Only used one little hot chilli and half the sugar and charred the eggplants on the gas burner. Also used bok choy - 15 Apr 2010


    Used different ingredients. I made some changes (used 1 eggplant, no coriander and less basil, fried the eggplant slices, sprinkled some soy sauce on the tofu, and used red capsicums instead of chilli). It was excellent and very flavourful. I served the dish with white basmati rice cooked in vegetable stock. Will definitly make it again! - 29 Sep 2008


    This is a wonderful tasting dish, especially during the summmer months… - 29 Sep 2008

    Write a review

    Click on stars to rate