I love how versatile aubergines are, and how they don’t have to be just a side dish. In this recipe, they are the stars. I like to eat these over a bed of rice and snow peas sauteed in sesame oil. They add some crunch and I love their flavor too. Since the past year, I’ve been kind of obsessed with tamarind. And it goes so well with the aubergine. It adds a bit of sourness which is then balanced out with the brown sugar and honey.
This recipe is for 4 small aubergines.
4 small aubergines
For the sauce:
1 tablespoon of finely chopped red chili, you can add more if you like it spicy
2 cloves of garlic, minced
4 tablespoons of tamarind paste
2 tablespoons of brown sugar
2 tablespoons of honey
3 tablespoons of sesame oil
2 tablespoons of fish sauce
1 tablespoon of apple cider vinegar
Pinch of salt
Pinch of black pepper
Fried onions (store-bought)
Preheat your oven to 200C/390F and line a baking tray with parchment paper.
Slice each aubergine in half, lengthwise. Then grab a sharp paring knife and make long cuts down the length of the aubergine without slicing through the skin. Repeat with perpendicular cuts to form cubes. It’s the same way that you would slice a mango. If you need visuals on how to do it, check out these instructions with pictures from the kitchn. Do this for all the aubergines.
To make the sauce, just mix all of the ingredients in a bowl.
Then place the aubergines in the prepared baking dish, skin side down. Brush generously with the sauce. Make sure it gets in between the cuts. Roast them for 40 minutes.
You will probably have a little bit of sauce left. Once the 40 minutes are done, I like to brush them with the little bit of sauce that was left over. Then broil it in the oven for 5 minutes, so that the top caramelizes a bit.
Remove the aubergines from the oven. Serve them with a sprinkle of fried onions, chopped chives and chili flakes. I like to eat them with some rice and sautéed vegetables.
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