Eggplant tofu curry

Main Ingredient: Eggplant
Course: Curries
Cuisine: Indian
Dietary: Various vegetarian
Yield:

Eggplant tofu curry ingredients

4 large Eggplants
1⁄2 c Canola oil
4 c Onion, chopped
8 garlic cloves, minced
6 Tomatoes, peeled and chopped
1⁄2 t Black pepper
1⁄4 t Red chiles, crushed
1⁄2 t Turmeric
2 T Ground coriander
2 pk Silken extra-firm Mori-Nu
-tofu, cubed
2 t Garam masala (available in
-Indian markets)
1⁄2 c cilantro, fresh, chopped

Cooking Eggplant tofu curry

1. Poke several holes in each eggplant with a fork.
2. Bakei at 400 °F for about 45 minutes or until they are soft.
3. Let cool and then peel and chop them.
4. Sautei onions and garlic in oil in a large skillet.
5. When onions are soft add spices and saute for 2-3 minutes.
6. Add tomatoes and cook for 5 minutes more.
7. Add the eggplant and cook another 5-10 minutes so the flavors can combine.
8. Add cubed tofu, garam masala and fresh cilantro before serving.
9. Serves 6-8 from deeanne"s recipe file.