Burmese Tamarind-Glazed Eggplant with Green Onion Garnish
A Savory and Tangy Eggplant Delight
This Burmese-inspired dish features tender eggplant glazed with a rich tamarind sauce, topped with fresh green onions for a refreshing finish.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Tamarind Glaze
For the Eggplant
For the Garnish
Preparation
Preparing the Tamarind Glaze
Combine ingredients
In a small saucepan, combine tamarind paste, dark soy sauce, brown sugar, fish sauce, sesame oil, minced garlic, and grated ginger.
Simmer the glaze
Simmer over medium-low heat until the mixture thickens slightly, about 5-7 minutes.
Cool the glaze
Remove from heat and set aside to cool.
Preparing the Eggplant
Draw out moisture
Sprinkle eggplant slices with salt and let them sit for 20 minutes to draw out excess moisture.
Dry the eggplant
Pat the eggplant dry with a paper towel to remove the salt and excess moisture.
Heat the oil
Heat vegetable oil in a large pan over medium heat.
⚠ Important: Do not overcook the glaze as it will become too thick to coat the eggplant. 💡 Pro Tip: Use a non-stick pan to prevent the eggplant from sticking during cooking.
Cooking Process
Sautéing the Eggplant
Heat oil in a pan and cook eggplant slices for 4 minutes on each side until golden and tender.
Glazing the Eggplant
Add the prepared tamarind glaze to the pan with the eggplants, ensuring even coverage. Cook for an additional 2 minutes.
Final Touch
Remove from heat and let the eggplants rest for a couple of minutes to absorb the flavors.
Plating & Serving
Burmese Tamarind-Glazed Eggplant with Green Onion Garnish
Burmese Tamarind-Glazed Eggplant with Green Onion Garnish
Plating & Serving
Arrange the glazed eggplant slices on a serving platter and sprinkle with green onions and toasted sesame seeds.