This scrumptious side-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!
What You'll Need
1 tablespoon lemon zest (from 1 lemon) or 2 stalks lemongrass, chopped
1 tablespoon chopped shallot
2 dried red chili peppers (chiles de arbol), seeded, toasted and soaked for 20 minutes
3 tablespoons minced garlic
2 tablespoons ginger root, peeled and minced (about a 2-inch piece)
2 teaspoons fish sauce
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1 teaspoon freshly ground white pepper
1/4 teaspoon kosher salt
1 can (about 14 ounced) light coconut milk
1 lime or 2 kaffir lime leaves, thinly sliced
1 tablespoon canola oil
1 medium eggplant (about 1 pound), diced
7 ounces (1/2 of a 14-ounce package) firm tofu, well drained and diced
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
1 cinnamon stick
1/2 cup chopped fresh basil leaves (Thai or Italian)
4 1/2 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.