Thai-Charred Eggplant with Tofu

Ingredients

• 1 eggplant, cut into cubes
• 1/2 block of extra-firm tofu, cubed
• 1 tablespoon of vegetable oil
• 2 cloves of garlic, minced
• 1 teaspoon of fresh ginger, minced
• 2 tablespoons of Thai red curry paste
• 1/4 cup of light coconut milk
• 1 teaspoon of light brown sugar
• 2 tablespoons of fish sauce
• 1/4 cup of basil leaves, chopped
• 1/4 cup of cilantro leaves, chopped
• 1/4 cup of mint leaves, chopped

Directions

1. Preheat the oven to 400°F.
2. Spread the eggplant cubes on a baking sheet lined with parchment paper. Roast for 15 minutes, or until lightly charred.
3. In a large skillet, heat the oil over medium-high heat. Add the tofu cubes and cook for 5 minutes, stirring occasionally, until golden-brown.
4. Add the garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly, until fragrant.
5. Add the coconut milk, sugar, fish sauce, and roasted eggplant. Simmer for 10 minutes, stirring occasionally.
6. Stir in the basil, cilantro, and mint. Simmer for 2 minutes, or until the herbs are wilted.
7. Serve hot over steamed rice.

Interesting Facts

• Eggplant is a great source of dietary fiber, vitamins, and minerals.
• Tofu is a great source of plant-based protein.
• Thai red curry paste is a blend of herbs and spices that adds a spicy flavor to dishes.