Eggplant tofu curry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Eggplants |
| ½ | cup | Canola oil |
| 4 | cups | Onions; chopped |
| 8 | Garlic cloves; minced | |
| 6 | Tomatoes; peeled and chopped | |
| ½ | teaspoon | Black pepper |
| ¼ | teaspoon | Red chiles; crushed |
| ½ | teaspoon | Turmeric |
| 2 | tablespoons | Ground coriander |
| 2 | packs | Silken extra-firm Mori-Nu tofu; cubed |
| 2 | teaspoons | Garam masala (available in Indian markets) |
| ½ | cup | Cilantro, fresh; chopped |
Directions
Poke several holes in each eggplant with a fork. Bake at 400 degrees for about 45 minutes or until they are soft. Let cool and then peel and chop them. Saute onions and garlic in oil in a large skillet.
When onions are soft add spices and saute for 2-3 minutes.
Add tomatoes and cook for 5 minutes more. Add the eggplant and cook another 5-10 minutes so the flavors can combine. Add cubed tofu, garam masala and fresh cilantro before serving. Serves 6-8 From DEEANNE's recipe files