Main Course · Dinner · Asian ·

Burmese Tamarind-Glazed Eggplant with Green Onion Garnish

Name: Burmese Tamarind-Glazed Eggplant with Green Onion Garnish
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1/2 cup tamarind paste; 2 tablespoons dark soy sauce; 3 tablespoons brown sugar; 1 tablespoon fish sauce; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1-inch piece of ginger, grated; 2 large eggplants, sliced into 1/2-inch thick rounds; 2 tablespoons vegetable oil; 1/2 cup green onions, sliced thinly; 1 tablespoon toasted sesame seeds

This Burmese-inspired dish features tender eggplant glazed with a rich tamarind sauce, topped with fresh green onions for a refreshing finish.

4.7(215 reviews)

·By Ethan Brooks·November 11, 2025

Burmese Tamarind-Glazed Eggplant with Green Onion Garnish — Main Course served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Tamarind Glaze

For the Eggplant

For the Garnish

Nutrition

Per serving

Calories: 221 kcal
Protein: 3 g
Carbs: 29 g
Fat: 11.75 g
Fiber: 3.75 g

Whole recipe

Total

Calories: 885 kcal
Protein: 12 g
Carbs: 116 g
Fat: 47 g
Fiber: 15 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1/2 cup tamarind paste	150	3	35	0	3
2 tablespoons dark soy sauce	20	2	3	0	0
3 tablespoons brown sugar	150	0	40	0	0
1 tablespoon fish sauce	10	1	1	0	0
1 tablespoon sesame oil	120	0	0	14	0
2 cloves garlic minced	10	0	2	0	0
1-inch piece of ginger grated	5	0	1	0	0
2 large eggplants sliced into 1/2-inch thick rounds	120	4	30	0	10
2 tablespoons vegetable oil	240	0	0	28	0
1/2 cup green onions sliced thinly	10	0	2	0	1
1 tablespoon toasted sesame seeds	50	2	2	5	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Tamarind Glaze

1
Combine ingredients
In a small saucepan, combine tamarind paste, dark soy sauce, brown sugar, fish sauce, sesame oil, minced garlic, and grated ginger.
2
Simmer the glaze
Simmer over medium-low heat until the mixture thickens slightly, about 5-7 minutes.
3
Cool the glaze
Remove from heat and set aside to cool.

Preparing the Eggplant

1
Draw out moisture
Sprinkle eggplant slices with salt and let them sit for 20 minutes to draw out excess moisture.
2
Dry the eggplant
Pat the eggplant dry with a paper towel to remove the salt and excess moisture.
3
Heat the oil
Heat vegetable oil in a large pan over medium heat.
Tip: ⚠ 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.

How to Make Burmese Tamarind-Glazed Eggplant with Green Onion Garnish

Total time: 1 h 33 min · Yields 4 servings

1
Sautéing the Eggplant
Heat oil in a pan and cook eggplant slices for 4 minutes on each side until golden and tender.
2
Glazing the Eggplant
Add the prepared tamarind glaze to the pan with the eggplants, ensuring even coverage. Cook for an additional 2 minutes.
3
Final Touch
Remove from heat and let the eggplants rest for a couple of minutes to absorb the flavors.