RCI-VG.004.1308.001

Spicy Eggplant In Ginger-Tamarind Sauce

Yield: 6 Servings

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced

Ingredients

  • .00 1/2-inch-round ball tamarind
    1 unit
  • .25 c -Boiling water
    0 unit
  • .00 lb Thin
    long Eggplant
    1 unit
  • .00 tb Light vegetable oil
    3 unit
  • .50 ts Minced garlic
    1 unit
  • .00 ts Ground coriander
    2 unit
  • .25 ts Ground cinnamon
    0 unit
  • .13 ts Ground cloves
    0 unit
  • .50 c Packed flaked coconut -- fresh or canned
    -- unsweetened
    0 unit
  • .00 ts cayenne pepper (or more)
    1 unit
  • .50 ts coarse salt; or to taste
    0 unit
  • .00 tb Unsulphured molasses -OR- brown sugar
    2 unit
  • .50 ts black mustard seeds --GINGER-tamarind SAUCE---
    0 unit
  • 1 unit
  • .50 c -Boiling water
    0 unit
  • .50 ts cornstarch
    0 unit
  • .00 tb Shredded fresh ginger
    1 unit

Method

1
Soak the tamarind ball in 1/4 cup boiling water for 10 minutes, then press through a fine sieve to extract the pulp and discard solids; reserve the tamarind residue for the sauce.
2
Trim the long eggplant and cut lengthwise into quarters, then slice each quarter into 2-inch pieces; set aside.
3
Heat 3 tablespoons vegetable oil in a large, heavy-bottomed pan or wok over medium-high heat until shimmering.
2 minutes
4
Add the eggplant pieces in a single layer and cook undisturbed for 3–4 minutes until the bottom begins to brown, then stir and continue cooking until lightly golden on all sides; transfer to a plate.
5
Return the pan to medium heat, add minced garlic, ground coriander, ground cinnamon, and ground cloves, stirring constantly for 30 seconds until fragrant.
6
Stir in the fresh coconut flakes, cayenne pepper, and coarse salt, cooking for 1 minute to lightly toast the spices.
1 minutes
7
Return the eggplant to the pan and toss gently to coat with the spice mixture; add the unsulphured molasses and stir to distribute evenly.
1 minutes
8
In a small bowl, whisk together the tamarind residue, 1/2 cup boiling water, cornstarch, shredded fresh ginger, and black mustard seeds until smooth.
9
Pour the ginger-tamarind sauce over the eggplant and stir gently to combine; bring to a simmer over medium heat.
10
Reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the eggplant is tender but still holds its shape.
9 minutes
11
Taste and adjust salt and spice level as needed, then transfer to a serving dish and serve warm.

What Makes This Variant Distinct

  • Original variant

Cuisines