Roasted Eggplant with Tofu and Basil

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


  • 1 pound Japanese eggplants (about 4)
  • 2 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 2 teaspoon Spicy Thai Chili Sauce
  • 1 tablespoon vegetable oil
  • 2 small shallots, thinly sliced
  • 1 tablespoon minced garlic
  • 8 ounce firm tofu, drained and cubed
  • 1/4 cup basil leaves, thinly sliced


  • 1 PLACE eggplants on lightly oiled baking sheet. Broil 3 to 4 inches from heat about 10 minutes or until skin chars and blisters, turning frequently. Cool eggplant slightly. Peel eggplant and cut diagonally into 1/4-inch thick slices.
  • 2 MIX fish sauce, brown sugar, lime juice and chili sauce in small bowl until well blended. Set aside.
  • 3 HEAT oil in wok or large skillet on medium-high heat. Add shallots and garlic; stir fry until golden brown. Add eggplant and sauce mixture; cook 2 minutes, stirring frequently. Gently stir in tofu and basil. Remove from heat. Cover. Let stand 5 minutes to blend flavors.

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(per Serving)

Nutrition information coming soon.

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