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.
In a food processor or blender, combine the chillies, garlic, coriander, onion, sugar and lime juice. Process until smooth.
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.
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