Barbecued Eggplant with Thai Basil Tofu

    45 minutes

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

    55 people made this

    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.

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    Reviews in English (37)


    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


    very good taste  -  29 Sep 2008