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

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