Eggplant Tofu Curry Ingredients
4 large eggplants
1/2 cup canola oil
4 cup onions, chopped
8 garlic cloves, minced
6 tomatoes, peeled and chopped
1/2 tsp black pepper
1/4 tsp red chiles, crushed
1/2 tsp turmeric
2 tbsp ground coriander
2 package silken extra-firm mori-nu tofu, cubed
2 tsp garam masala (available in indian m, arkets)
1/2 cup cilantro, fresh, chopped
Eggplant Tofu Curry 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
Serves: 6
Please enjoy this Eggplant Tofu Curry Recipe brought to you by Recipes To Go
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