Thai Charred Eggplant with Tofu Recipe

Preheat the grill for high heat.

Oil the grill grate and cook the eggplants on all sides until charred and black 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 chile peppers garlic cilantro onion sugar and lime juice. Process until smooth.

Heat oil in a large skillet over high heat and add the chile mixture. Reduce heat to medium and cook for 1 minute. Gently stir in the tofu 1/4 cup of basil and the eggplant. Cook until heated through. Remove to a serving dish and garnish with the remaining basil.