Tamarind Eggplant
Serves 4
This delicious plant-based dish is an excellent addition to a mezze menu. Tamarind adds a tangy flavor that balances the Aleppo pepper for a flavorful glaze.
Ingredients
- 2 small eggplants (about 1 1/2 pounds total)
- 5 tablespoons extra virgin olive oil (divided use)
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon tamarind paste
- 1 tablespoon fresh lemon juice
- 2 cloves garlic (minced)
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon honey
- 1/4 cup chopped cilantro
- 1 teaspoon sesame seeds
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Cut eggplant into 1/2-inch wedges. Cut crisscross, diagonal hash marks in the flesh, about 1/8-inch deep. Place on prepared baking sheet. Brush with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Roast 15 minutes. Flip and roast another 10 minutes or until eggplant is soft and browned.
- While eggplant roasts, mix tamarind paste, lemon juice, garlic, Aleppo pepper, honey, 2 teaspoons olive oil, and 1/2 teaspoon salt. If it seems too thick, stir in a splash of water.
- Brush tamarind mixture on browned eggplant. Return to oven for 5 minutes or until hot and glazed.
- Cool eggplant for a few minutes on the baking sheet. Transfer to a platter and garnish with cilantro and sesame seeds.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 150
- Fat: 11.0 g
- Saturated Fat: 1.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 490.0 mg
- Carbohydrates: 14.0 g
- Fiber: 5.0 g
- Added Sugars: 1.0 g
- Sugar: 0.0 g
- Protein: 2.0 g