This scrumptious dish features layers of flavor from a combination of ingredients like ginger, coconut milk, tofu, toasted spices and eggplant. Served with hot cooked rice, this is sure to impress your guests!
cost per recipe: $10.80
The price is determined by the national average.
tablespoon lemon zest (from 1 lemon) or 2 stalks lemongrass, chopped
tablespoon chopped shallot
dried red chili pepper (chiles de arbol), seeded, toasted and soaked for 20 minutes
tablespoons minced garlic
tablespoons ginger root, peeled and minced (about a 2-inch piece)
teaspoons fish sauce
tablespoon cuminseeds, toasted and ground
tablespoon coriander seeds, toasted and ground
teaspoon freshly ground white pepper
teaspoon kosher salt
can (about 14 ounces) light coconut milk
limeor 2 kaffir lime leaves, thinly sliced
tablespoon canola oil
medium eggplant (about 1 pound), diced
ounces (1/2 of a 14-ounce package) firm tofu, well drained and diced
can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
cup chopped fresh basil leaves(Thai or Italian)
cups hot cooked brown rice
Grate the zest from the lemon. Add the lemon zest, shallot, chiles, garlic, ginger, fish sauce, cumin, coriander, white pepper, salt and 1/4 cup coconut milk to food processor. Cover and process for 4 minutes or until the mixture is smooth.
Grate the zest and squeeze the juice from the lime.
Heat the oil in a 12-inch skillet over medium-high heat. Add the shallot mixture and cook for 2 minutes, stirring often.
Add the eggplant, remaining coconut milk, tofu, soup, lime zest and cinnamon stick to the skillet and heat to a boil. Reduce the heat to medium-low. Cook for 10 minutes or until the eggplant is tender, stirring occasionally. Remove and discard the cinnamon stick. Stir in the lime juice and basil. Serve the eggplant mixture with the rice.