Green Curry with Eggplant, Tofu, and Basil

INGREDIENTS

olive/avocado oil

salt

pepper

3 chinese eggplants, cubed

4 oz container thai green curry paste

1 cup sliced mushrooms 

2-3 cups water or broth (depending on how thin you want it)

1 block extra-firm tofu, drained and cubed

1/2 - 1 can coconut milk (depending on how creamy you want it)

2-3 limes 

3 big handfuls of spinach

1-2 handfuls basil leaves 

serve with rice 

METHOD

1. heat up 2 tablespoons of oil in a pot and sauté eggplant with some salt until soft. add more oil, if necessary.

2. add curry paste and sauté for a few minutes.

3. add in mushrooms and water/broth. bring to a boil and then simmer for  10-15 minutes.

4. add tofu, coconut milk, salt, pepper, and juice of a lime. stir together. simmer for 10-20 minutes.

5. add spinach and basil and cook until wilted. taste and adjust for seasoning.

6. serve with rice, a squeeze of lime, and more basil.