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