Chargrilled Aubergine with Thai Basil Tofu

ingredients

• 5 small aubergines
• 3 fresh green chillies
• 4 cloves garlic, peeled
• 1 tablespoon chopped fresh coriander
• 1 small onion, quartered
• 3 teaspoons light brown soft sugar
• 2 tablespoons lime juice
• 1 tablespoon vegetable oil
• 225g (8 oz) firm tofu, diced
• handful chopped fresh Thai basil

preparation method

1.   Preheat the barbecue for high heat.
2.   Oil the cooking grate, and cook the aubergines 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.
3.   In a food processor or blender, combine the chillies, garlic, coriander, onion, sugar and lime juice. Process until smooth.
4.   Heat oil in a large frying pan over high heat, and add the chilli mixture. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, half of the basil and the aubergine. Cook until heated through. Remove to a serving dish, and garnish with the remaining basil.

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