Directions:
- Preheat the grill for high heat.
- 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.
- In a food processor or blender, combine the chile peppers, garlic, cilantro, onion, sugar, and lime juice. Process until smooth.
- 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
| Amount Per 1 Serving | |||
| Calories | 350.52 Kcal (1468 kJ) | ||
| Calories from fat | 133.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.82g | 23% | |
|---|---|---|---|
| Sodium | 23.05mg | 1% | |
| Potassium | 1459.78mg | 31% | |
| Total Carbs | 45.91g | 15% | |
| Sugars | 27.97g | 112% | |
| Dietary Fiber | 20.02g | 80% | |
| Protein | 15.85g | 32% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 3mg | 17% | |
| Calcium | 280.5mg | 28% | |
| Amount Per 100 g | |||
| Calories | 52.58 Kcal (220 kJ) | ||
| Calories from fat | 20.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 23% | |
|---|---|---|---|
| Sodium | 3.46mg | 1% | |
| Potassium | 218.98mg | 31% | |
| Total Carbs | 6.89g | 15% | |
| Sugars | 4.2g | 112% | |
| Dietary Fiber | 3g | 80% | |
| Protein | 2.38g | 32% | |
| Vitamin C | 2.5mg | 28% | |
| Iron | 0.5mg | 17% | |
| Calcium | 42.1mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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