Chargrilled aubergine with Thai basil tofu

    45 min

    Chargrilled aubergine sautéed with tofu in a sauce made with blended chillies, garlic, coriander and lime juice. Serve with steamed rice.

    60 people made this

    Serves: 4 

    • 5 small aubergines
    • 3 fresh green chillies
    • 4 cloves garlic, peeled
    • 1 tablespoon chopped fresh coriander
    • 1 small onion, quartered
    • 3 teaspoons light brown soft sugar
    • 2 tablespoons lime juice
    • 1 tablespoon vegetable oil
    • 225g (8 oz) firm tofu, diced
    • handful chopped fresh Thai basil

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the barbecue for high heat.
    2. Oil the cooking grate, and cook the aubergines 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.
    3. In a food processor or blender, combine the chillies, garlic, coriander, onion, sugar and lime juice. Process until smooth.
    4. Heat oil in a large frying pan over high heat, and add the chilli mixture. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, half of the basil and the aubergine. Cook until heated through. Remove to a serving dish, and garnish with the remaining basil.


    Use regular basil if you cannot find fresh Thai basil. Also, you can roast the aubergine in the oven if you don't want to heat up the barbecue!

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    Reviews in English (37)


    Altered ingredient amounts. I've used one large aurbergine (quatered, sprinkled with soy souce instead of olive oil - to reduce fat content) which I roasted in the oven in the ceramic dish covered with grease-proof baking paper. I also added mix of halved mushrooms (button, chestnut and wild). Amazing, delicious dish!!!!  -  07 Mar 2011


    Used different ingredients. I made some changes (used 1 aubergine, no coriander and less basil, fried the aubergine slices, sprinkled some soy sauce on the tofu, and used red peppers instead of chilli). It was excellent and very flavourful. I served the dish with white basmati rice cooked in vegetable stock. Will definitly make it again!  -  15 Sep 2008


    This is a wonderful tasting dish, especially during the summmer months…  -  15 Sep 2008