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19 December 2012,22:18 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • To prepare spicy dressing: combine light soy sauce, brown sugar, salt, lime juice and vinegar in a mixing bowl and stir until sugar is completely dissolved. Add hot chilies and put aside.
  • Wash eggplants, grill over high heat until cooked through and tender.
  • Remove burnt skin and cut into 1½ "pieces. Arrange nicely on a serving plate.
  • Mash soft tofu into small pieces. Deep-fry in hot oil, using high heat at the beginning then reduce to medium heat.
  • Fry until no bubbles remain and the tofu is golden crispy. Remove and drain.
  • In a mixing bowl, combine shallots, spring onions, coriander and spicy dressing together. Add mint leaves and toss well.
  • Spoon over grilled eggplants and sprinkle crisp-fried tofu over the top.
  • Serve immediately.


  • 4 long green eggplants
  • 2 piece soft white tofu
  • 500 ml Cooking oil
  • 8 shallots, sliced thinly
  • 4 spring onions, sliced
  • 2 coriander sliced
  • 100 grams mint leaves

Spicy dressing

  • 4 tablespoons light soy sauce
  • 4 teaspoons brown sugar
  • 1 teaspoon sea salt
  • 2 tablespoons lime juice
  • 2 tablespoons vinegar
  • 15 green and red hot chilies, sliced

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