Vegetarian Recipe: Roasted Eggplant with Tofu from Japan and Thailand

Ingredients

• 4 cilantro roots or 0.33 cup chopped cilantro stems
• 2 large shallots , chopped
• 1 tbsp brown sugar or palm sugar
• 4 large cloves garlic , crushed
• 2 tbsp fresh lime juice
• 1 to 2 small fresh red or green chiles , like Thai bird chilies , chopped, or to taste
• 0.13 tsp salt
• 4 medium Asian or japanese eggplants
• 1 tbsp vegetable oil
• 8 oz (227 g) firm tofu , cut into small cubes
• 0.25 cup coarsely chopped fresh thai basil leaves, plus extra for garnish