Spicy Roasted Eggplants with Tofu

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Step 1

Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain and coarsely chop

Step 2

Preheat oven to 350".

Step 3

Combine eggplants and 2 tablespoons of the oil in a shal- low baking pan.

Step 4

Toss to coat.

Step 5

Bake until eggplants are tender, about 15 minutes.

Step 6

Spread pine nuts in a small pan.

Step 7

Place over medium heat, shaking pan frequently until nuts are golden brown, about 4 minutes.

Step 8

Cut tofu into 1/2-inch squares.

Step 9

Place a wok over high heat until hot.

Step 10

Add the remaining 2 tablespoons oil, swirling to coat sides.

Step 11

Add onion and garlic; stir-fry for 1 minule.

Step 12

Add dried shrimp, water, oyster sauce, chile paste, chiles, and eggplant; cook for 1 minute.

Step 13

Stir in tofu and basil leaves; loss for 30 seconds.

Step 14

Garnish with pine nuts, and serve.