Spicy Roasted Eggplant with Tofu

Ingredients

 * 4 cilantro roots or ⅓ cup cilantro stems, chopped
 * 2 large shallots, chopped
 * 1 tbsp brown sugar or palm sugar
 * 4 large cloves garlic, crushed
 * 2 tbsp fresh lime juice
 * 1 to 2 small fresh red or green chiles, like Thai bird chilies, chopped, or to taste
 * ⅛ tsp salt
 * 4 medium Asian or Japanese eggplants
 * 1 tbsp vegetable oil
 * 8 oz firm tofu, cut into small cubes
 * ¼ cup fresh Thai basil leaves, coarsely chopped, plus extra for garnish

Directions

 * 1) Put cilantro, shallots, brown sugar, garlic, lime juice, chiles and salt in food processor or blender, and blend into smooth paste.
 * 2) Heat wok or medium-sized skillet over high heat.
 * 3) Add whole eggplants, and cook until skins begin to char, turning with tongs to blacken on all sides.
 * 4) Remove from heat, cool and slice on diagonal into 1-inch-thick slices.
 * 5) Heat oil in same pan or wok over high heat.
 * 6) Add cilantro paste, and cook, stirring constantly, 2 to 3 minutes, or until fragrant.
 * 7) Add eggplant, and stir-fry 3 minutes more, or until just tender.
 * 8) Stir in tofu and basil leaves, and serve garnished with whole fresh basil leaves.