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Adapted from a recipe from the Thai Kitchen
A light and delicious meal for warmer weather. No special trip to the Asian market is really required here: the more usual eggplant and sweet basil will stand in for the Japanese and Thai varieties with no problem. And bottled chile sauce will work just fine if making it from scratch is one step too many.
1 lb. Japanese eggplants
2 Tbs. soy sauce
1 Tbs. brown sugar
juice of 1/2 lime
1 Tbs. Thai chile sauce*
1 Tbs. cooking oil
2 small shallots, thinly sliced
3 large cloves garlic, grated or minced
8 oz. firm tofu, drained and cubed 1/2"
1/4 c. Thai basil, thinly sliced
4 oz. grape tomatoes, quartered
1. Char eggplants over a gas flame, turning frequently, until skin blackens. Alternatively, place eggplants on a lightly greased baking sheet under the broiler, turning frequently, until skin blackens. Allow eggplants to cool, then peel skin and chop flesh into 1/2" cubes. Set aside.
2. Combine soy sauce, brown sugar, lime juice and chile sauce. Set aside.
3. Heat oil in a large skillet and saute shallots over medium high heat until they are translucent. Add garlic and cook until it no longer smells raw, about 1 minute. Add eggplant and sauce and cook until eggplant has absorbed sauce. Stir in tofu, basil and tomatoes. Serve over rice.
*Thai Style Chile Sauce
Adapted from a recipe by Not Quite Nigella.
1 c. organic sugar
1 c. plus 2 Tbs. water
1/2 c. rice vinegar
3 cloves garlic, grated or finely minced
2 birdseye chiles, chopped fine
2 Tbs. corn starch
Boil sugar, 1 c. water, vinegar, garlic and chiles for 10 minutes. Mix cornstarch and remaining 2 Tbs. water, add to pot, and stir until sauce thickens. Puree with stick blender.
