Spicy Eggplant In Ginger-Tamarind Sauce

Spicy Eggplant In Ginger-Tamarind Sauce Recipe - Pakistani Vegetarian Food

Region / culture: Pakistan | Servings: 4 |

Vegetarian diet

Introduction

Spicy Eggplant In Ginger-Tamarind Sauce is a flavorful and aromatic dish that combines the earthy taste of eggplant with the tangy and spicy flavors of tamarind, ginger, and a blend of spices. This dish is perfect for those who enjoy bold and exotic flavors in their meals.

History

This recipe has its origins in South Asian cuisine, where eggplant is a popular vegetable used in a variety of dishes. The combination of tamarind and ginger in a sauce adds a unique twist to the traditional way of cooking eggplant, creating a dish that is both savory and tangy.

Ingredients

1.05 inch-round ball of tamarind
0.25 cup of boiling water
1.00 lb (454 g) of thin, long eggplant
3.00 tbsp of light vegetable oil
1.50 tsp of minced garlic
2.00 tsp of ground coriander
0.25 tsp of ground cinnamon
0.13 tsp of ground cloves
0.50 cup of packed flaked coconut (fresh or canned, unsweetened)
1.00 tsp of cayenne pepper (or more)
0.50 tsp of coarse salt (or to taste)
2.00 tbsp of unsulphured molasses or brown sugar
0.50 tsp of black mustard seeds
ginger-tamarind SAUCE:
- tamarind residue from above
0.50 cup of boiling water
0.50 tsp of cornstarch
1.00 tbsp of shredded fresh ginger

How to prepare

Put the tamarind in a nonmetallic bowl. Add 0.25 cup of boiling water and let it soak for 30 minutes.
Mash the pulp and extract as much juice as possible.
Pour all the liquid into a bowl and save the fibrous residue for making the sauce.
Slit the eggplants lengthwise, leaving 0.75 inch of the stem end intact so that each eggplant remains in one piece.
Measure out the spices and place them next to the stove in separate piles.
Heat 2 tbsp of oil in a large frying pan or skillet over medium-high heat for 1 minute.
Add the garlic and fry for 30 seconds. Then add the coriander, cinnamon, and cloves; fry for an additional 15 seconds.
Stir in the coconut and cayenne pepper; continue frying and stirring until lightly toasted (about 2 minutes).
Turn off the heat and stir in the salt, tamarind liquid, and molasses. Mix well.
Stuff the eggplants with the spicy coconut mixture and secure them by wrapping thread around them.
Heat the remaining 1 tbsp of oil in the same pan over medium-high heat.
Once hot, add mustard seeds. Keep a pot lid handy as the seeds may spatter and fly all over.
When the seeds stop spattering, add the eggplants in one layer.
Fry the eggplants, turning them often, for 3 or 4 minutes.
Reduce the heat to medium or medium-low and cook them covered for 10 to 12 minutes, or until they are soft and cooked through. Turn off the heat.
Transfer them to a serving platter, pour ginger-tamarind sauce over them, and serve immediately.
Ginger-tamarind sauce:
Put the tamarind residue in a nonmetallic bowl, add 0.5 cup of boiling water, and let it soak for 30 minutes.
Mash the residue and extract as much tamarind essence as possible by squeezing it hard into a bowl.
Discard the fibrous residue.
Put the tamarind water in a nonmetallic pan along with cornstarch. Mix well and bring to a boil.
Cook for 2 minutes. Turn off the heat and stir in ginger shreds.
Note: For a hotter flavor, stir 4 chopped hot green chilies into the sauce.

Variations

For a vegan version, use agave nectar or maple syrup instead of brown sugar.
Add diced tomatoes or bell peppers to the stuffing mixture for added texture and flavor.
Substitute the eggplant with zucchini or bell peppers for a different twist on the dish.

Cooking Tips & Tricks

Make sure to soak the tamarind in hot water for at least 30 minutes to extract the maximum flavor from it.

- Toasting the coconut and spices before stuffing the eggplants adds depth and richness to the dish.

- Be careful when frying the mustard seeds as they can spatter and pop.

- Wrapping thread around the stuffed eggplants helps to keep the filling secure while cooking.

Serving Suggestions

Serve the Spicy Eggplant In Ginger-Tamarind Sauce with steamed rice or naan bread for a complete and satisfying meal. A side of cucumber raita or mint chutney can complement the flavors of the dish.

Cooking Techniques

Frying

- Stuffing

- Boiling

Ingredient Substitutions

Tamarind pulp can be substituted with tamarind paste.

- Fresh ginger can be substituted with ground ginger.

- Black mustard seeds can be substituted with yellow mustard seeds.

Make Ahead Tips

The stuffed eggplants can be prepared ahead of time and stored in the refrigerator until ready to cook. The sauce can also be made in advance and reheated before serving.

Presentation Ideas

Garnish the dish with fresh cilantro leaves or chopped peanuts for added color and texture. Serve the eggplants on a bed of steamed rice for an elegant presentation.

Pairing Recommendations

Pair the Spicy Eggplant In Ginger-Tamarind Sauce with a light and refreshing cucumber salad or a side of yogurt-based raita. A glass of chilled lassi or mango lassi can be a perfect beverage to accompany the meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 290

Carbohydrates

Total Carbohydrates: 32g

Dietary Fiber: 9g

Sugar: 14g

Fats

Total Fat: 18g

Saturated Fat: 10g

Trans Fat: 0g

Proteins

Protein: 5g

Vitamins and minerals

Vitamin A: 5%

Vitamin C: 15%

Calcium: 4%

Iron: 8%

Alergens

Contains coconut. May contain traces of nuts.

Summary

This dish is a good source of fiber, vitamins, and minerals. It is relatively high in fat due to the coconut and oil used in cooking.

Summary

Spicy Eggplant In Ginger-Tamarind Sauce is a delicious and exotic dish that combines the flavors of tamarind, ginger, and spices with tender eggplants. This dish is perfect for those looking to add a touch of spice and tanginess to their meals.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Spicy Eggplant in Ginger-Tamarind Sauce. It was many years ago, when I was just a young girl eager to learn the art of cooking from my mother. We were at a family gathering, and my aunt had brought a dish that caught everyone's attention - a vibrant and aromatic eggplant dish that looked absolutely mouth-watering.

As soon as I took my first bite, I knew I had to learn how to make it. The combination of the tender eggplant, spicy ginger, and tangy tamarind sauce was like nothing I had ever tasted before. I begged my aunt to teach me the recipe, and she gladly obliged.

She took me under her wing and showed me how to select the best eggplants, how to prepare them for cooking, and how to make the ginger-tamarind sauce from scratch. It was a labor of love, but the end result was well worth the effort.

Over the years, I perfected the recipe and added my own twist to it. I experimented with different spices, tweaked the cooking method, and even tried using different types of eggplants to see how it would affect the dish. Each time I made it, the dish brought back memories of that first taste at the family gathering and the joy of learning something new.

As I grew older and started a family of my own, the Spicy Eggplant in Ginger-Tamarind Sauce became a staple in our household. It was a dish that brought us together around the table, filling the air with its tantalizing aroma and warming our hearts with its comforting flavors.

I remember one particular evening when my children brought home some friends for dinner. I decided to make the Spicy Eggplant in Ginger-Tamarind Sauce, hoping to impress our guests with my culinary skills. As they took their first bite, their eyes widened in surprise and delight. They couldn't believe how delicious and flavorful the dish was.

One of the guests, a young man who had recently moved to the area, asked me for the recipe. He said he had never tasted anything like it before and wanted to learn how to make it himself. I was happy to share the recipe with him, passing down the knowledge that had been given to me by my aunt so many years ago.

As the years passed, I continued to cook the Spicy Eggplant in Ginger-Tamarind Sauce for my family and friends. It became a tradition to make it for special occasions, holidays, and gatherings. It was a dish that brought people together, sparking conversations and creating memories that would last a lifetime.

Now, as I sit here in my kitchen, preparing the Spicy Eggplant in Ginger-Tamarind Sauce once again, I can't help but feel grateful for the recipe that has been passed down through generations. It is a reminder of the love and care that goes into preparing a meal for the ones we hold dear, and the joy that comes from sharing something special with others.

As I take a bite of the dish, savoring the burst of flavors on my tongue, I am transported back to that family gathering so many years ago. I can still taste the spicy ginger, tangy tamarind, and tender eggplant that first captured my heart and inspired me to learn the art of cooking. And I am grateful for the memories, the lessons, and the connections that this recipe has brought into my life.