Author:adegroot Categories: Uncategorized Tags: curry, eggplant, Thai, vegan Course Dinner, Lunch, Main Dish Cuisine Thai, Vegan, Vegetarian Print Recipe Print MetricUS Imperial 1 lb lb. firm tofu cubed6 Japanese eggplant thinly sliced into rounds1 can light coconut milk 15 oz.6 clove garlic minced2 tabespoons fresh ginger grated2 tablespoons grapeseed oil1/2 cup fresh Thai basil chopped (can substitute regular basil)1/4 cup cilantro chopped 1 tablespoon Thai Kitchen Curry Paste red yellow or green salt and pepper to taste In a wok or saute pan, sauté the eggplant over high heat with half of the oil for 4 minutes. Add the minced garlic and the ginger and sauté for another minute. Add the curry paste and mix with the vegetables. Pour in the light coconut milk. Add the tofu to the wok, mix gently, and simmer covered for 10-15 minutes. Just before serving add the basil and the cilantro. Season to taste with salt and pepper. Serve over brown or white rice.