Burmese Tamarind-Glazed Eggplant with Green Onion Garnish
This Burmese-inspired dish features tender eggplant glazed with a rich tamarind sauce, topped with fresh green onions for a refreshing finish.
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.
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