Green Coconut Eggplant Curry

PREP:

20 minutes

COOK:

90 minutes

YIELD:

6 servings

Ingredients

1 (14-ounce) package firm tofu
8 tablespoons neutral oil, such as avocado oil
1 pound Japanese eggplant, trimmed and cut into 2-inch x ½-inch thick strips
2 medium red onions, peeled, halved and sliced into ¼-inch thick half moons
2 cloves garlic, minced, plus 4 cloves, thinly sliced
2 (2-inch) pieces fresh ginger, peeled, one finely grated and the other sliced into matchsticks
1 (6-inch) piece lemongrass, core end smashed flat and tough outer leaves removed, finely sliced
3 tablespoons Thai green curry paste, or more to taste
2 (13.5-ounce) cans unsweetened coconut milk
Juice of 2 limes
1 teaspoon fish sauce
½ teaspoon salt, or more to taste
2 scallions, trimmed and thinly sliced, for serving
1 small bunch cilantro, leaves picked, for serving
Pinch of chili flakes, for serving
Cooked white rice, for serving

Wrap tofu in a clean kitchen towel and place in a shallow pie plate. Weight it with something heavy, like a cast iron skillet. Let stand for 30 minutes. Unwrap and slice pressed tofu into 1½-inch cubes. In a medium heavy-bottomed soup pot, heat 2 tablespoons of oil over medium until just simmering. Arrange half the eggplant slices in a single layer. Cook until golden, about 3 minutes per side. Transfer to a plate. Heat another 2 tablespoons of oil, cook remaining eggplant, and transfer to a plate.
Add 1 tablespoon of oil to the pot. Add onions and cook, stirring, until soft and translucent, about 8 minutes. Add minced garlic, grated ginger and lemongrass and cook, stirring, until very fragrant, about 2 minutes. Add curry paste and cook a few minutes more, stirring constantly. Stir in coconut milk. Return eggplant to the pot. Add lime juice, fish sauce and salt. Bring to a simmer and cook until eggplant is very tender, about 30 minutes.
In a large skillet, heat 2 tablespoons of oil over medium until shimmering. Arrange tofu in a skillet and cook until golden and crisp, about 3 minutes per side. Remove from the skillet and set aside. Add remaining tablespoon of oil and quickly cook garlic slices and ginger matchsticks until crisp.
Serve eggplant curry over rice, garnished with scallions, cilantro, chili flakes and crisped garlic and ginger.