Thai roasted eggplant

This spicy, slightly sweetish Thai-style recipe makes use of the coriander root that's usually left over if you cook curries. You need small eggplants; if you can only get a large one, quarter it into four lengthy stripes. Thai basil is recommended. You can use normal basil if it is fresh, but the taste will be different. Serves 3-4.

• 4 small eggplants
• 250g tofu
• 4 fresh green chilies
• 4 cloves garlic, squeezed through a garlic press
• 4 pieces coriander root, chopped
• 1 small onion, chopped
• 3 teaspoons sugar
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon vegetable oil
• several leaves fresh Thai basil

Heat a wok and roast the eggplants until brown on all sides, then remove from the wok and cut into slices. Drain the tofu and cut into 2 inch cubes.

Put chilies, garlic, coriander root, onion, sugar, lime juice and fish sauce into a blender and whizz until very smooth.

Heat oil in the wok until very hot, add the paste from the blender and fry over high heat for about one minute, stirring constantly. Reduce heat, add eggplant pieces, stir briefly, then cover and let cook for about three minutes.

Add the tofu and basil, stir briefly, then serve immediately.