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Ingredients
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5 small eggplants
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3 fresh green chile peppers
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4 cloves garlic, peeled
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1 tablespoon chopped fresh cilantro
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1 small onion, quartered
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3 teaspoons light brown sugar
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2 tablespoons lime juice
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1 tablespoon vegetable oil
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8 ounces tofu, diced
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½ cup chopped fresh basil
Directions
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Preheat the grill for high heat.
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Oil the grill grate, and cook the eggplants 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.
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In a food processor or blender, combine the chile peppers, garlic, cilantro, onion, sugar, and lime juice. Process until smooth.
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Heat oil in a large skillet over high heat, and add the chile mixture. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, 1/4 cup of basil, and the eggplant. Cook until heated through. Remove to a serving dish, and garnish with the remaining basil.
Nutrition Facts (per serving)
| 219 | Calories |
| 7g | Fat |
| 36g | Carbs |
| 10g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 219 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 6% |
| Sodium 21mg | 1% |
| Total Carbohydrate 36g | 13% |
| Dietary Fiber 11g | 40% |
| Total Sugars 20g | |
| Protein 10g | 20% |
| Vitamin C 93mg | 103% |
| Calcium 253mg | 19% |
| Iron 5mg | 27% |
| Potassium 1131mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
