Burmese Tamarind-Glazed Eggplant with Green Onion Garnish

Name: Burmese Tamarind-Glazed Eggplant with Green Onion Garnish
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
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; 1-inch piece of ginger; 2 large eggplants; 2 tablespoons vegetable oil; 1/2 cup green onions; 1 tablespoon toasted sesame seeds

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

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

For the Eggplant

2 large eggplants

sliced into 1/2-inch thick rounds

2 tablespoons vegetable oil

For the Garnish

1/2 cup green onions

sliced thinly

1 tablespoon toasted sesame seeds

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