Recipe Name Curried eggplant and tofu Submitted by alfazed Recipe Description Mildly spicy eggplant and tofu with coconut milk Quantity 0 Quantity Unit Prep Time (minutes) 5 Cook Time (minutes) 15 Ready In (minutes) 20

Ingredients Amount Measure Ingredient 1/2 block tofu (block 1lb) cut in 1" cubes 2 eggplant, unpeeled (approx 1-1/4 lb) organic eggplant 1 cup coconut milk, canned (NOT low-fat!) 2 tablespoons canola oil 1 tablespoon turmeric, ground 2 teaspoons chili powder 1/8 teaspoon salt Steps Sequence Step 1 Quarter and slice eggplant; cube tofu. 2 Heat canola in skillet/saucier, when hot add eggplant and tofu and a pinch or 2 of salt. 3 Sprinkle spices over top, toss to mix well, turn heat down, cover and let dry cook for 10 mins, stirring occasionally. 4 When eggplant is tender, add 1 cup coconut milk, stir to mix well, and let simmer 10 minutes, or so, until eggplant is cooked and flavors mixed.