Spicy Roasted Melanzani with Tofu

Heat a wok or possibly a medium frying pan. Sauté the melanzane until the skin begins to blacken, turning to the other side. Remove and cool. Cut melanzane crosswise into 2 cm thick slices. Drain the tofu and cut into 3 cm thick cubes.

2. blend cilantro roots, garlic, chilies, lime juice, sugar, onion and fish sauce in hand blender or food processor until smooth.

3. heat oil in the same frying pan or wok, add the paste and stir over high heat for a minute. Add melanzane and stir-fry covered for 3 min.

4. gently fold in tofu and half of the basil. Garnish with remaining basil and provided that desired – the dried gammels.

The dish can be eaten hot, as well as a cold addition. If you prefer a milder, less spicy dish, use only 2 chilies.

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