Roasted Eggplant with Tofu and Basil

A hearty, spicy main dish delight. This is nutritious tofu for people who thought they’d never like tofu.

1 lb. Japanese eggplants (about 4)
2 Tbs. Thai Kitchen Premium Fish Sauce
1 Tbs. brown sugar
1 Tbs. fresh lime juice
2 tsp. Thai Kitchen Spicy Thai Chili Sauce
1 Tbs. vegetable oil
1 Tbs. garlic, minced
2 small shallots, thinly sliced
8 oz. firm tofu, strained and cubed
1⁄4 cup basil leaves, thinly sliced

Place eggplants on a lightly oiled baking sheet and broil 3” to 4” from heat until skin chars and blisters, rotating frequently, about 10 minutes. Let cool, then peel and slice diagonally 1⁄4” thick. Combine fish sauce, brown sugar, lime juice and spicy Thai chili sauce; blend well. Heat oil in a wok or heavy skillet on medium-high. Add garlic and shallots and stir-fry until golden brown. Add eggplant and sauce mixture and cook 2 minutes, stirring frequently. Gently stir in tofu and basil; remove from heat, cover, and let stand 5 minutes to blend flavors. Makes 3 to 4 servings.