We had some delicious looking eggplant sitting in the fridge that we bought from at the Farmer’s Market. I just knew it would be delicious in a curry. So I used my favorite Thai red curry recipe (made a few changes) and planned the dish around the eggplant. You could easily add chicken or beef, but I chose to go with tofu, and it was delicious!
- Extra firm tofu, sliced and drained
- 2 c. sliced eggplant
- Olive oil
- Dark sesame oil
- 3 TBSP fresh ginger, minced
- 4 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tsp. curry powder
- 1-2 tsp. red curry paste
- 1/2 tsp. ground cumin
- 2 TBSP low-sodium soy sauce
- 1 TBSP brown sugar
- 1 (14-ounce) can light coconut milk
- 1/2 c. chopped green onions
- 2 TBSP chopped fresh cilantro
- 2 TBSP of Thai basil (optional)
- salt and pepper to taste
- Hot cooked rice
- Lime wedges
- Line one baking sheet with 6 layers of paper towels or a clean dish towel. Cut tofu and arrange tofu on baking sheet. Top the tofu with 6 more layers of paper towels or a clean dish towel. Place another baking sheet on top of the paper towels fro 30 to 45 minutes–this provides the weight needed to extract the water from the tofu.
- Preheat oven to 400.
- Remove the paper towels from the tofu and spray the tofu with cooking spray and bake until golden brown, about 20 minutes.
- Meanwhile slice the eggplant and place on a cookie sheet. Drizzle with olive oil and salt. Roast in the oven until the eggplant is nice and soft, but still retains its shape, about 10-15 minutes.
- Heat sesame oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add red pepper; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, and coconut milk and bring to a simmer (do not boil). Remove from heat and add the baked tofu and roasted eggplant; then stir in green onion, cilantro, and basil.
- Serve over rice and squeeze with a lime wedge.
Tofu and Eggplant with Thai Coconut Red Curry Sauce: