Tamarind Eggplant Stew
Tender Chinese eggplants simmered in a sweet and sour tamarind sauce! This quick plant-based dish is delicious served over steamed white rice!
Ingredients
Tamarind Juice
- 1 tbsp tamarind paste
- 1/4 cup water
Stew
- 1 large Chinese eggplant
- 2 tbsp oil
- 2 shallots minced
- 1/4 cup chopped green onions
- 1 and 1/2 tbsp soy sauce
- 1/2 cup water
- 2 tsp sugar
- 1/2 tsp tapioca diluted in 2 tbsp water
- chopped peanuts for topping
Instructions
Tamarind Juice
- Bring the 1/4 cup of water to a boil in a small saucepan. Once boiling, remove from heat and add the tamarind pulp. Stir to dissolve and let it sit for about 5 minutes.
- Using a fine-sieve mesh, strain the pulp and keep the juice. Discard the pulp.
Stew
- Slice the unpeeled eggplant into quarters lengthwise. Then, cut it into 2-inch long strips.
- Heat the oil in a non-stick skillet over medium heat. Once hot, add the sliced eggplant and sauté for about 10 minutes. Transfer the cooked eggplant to a plate and set aside.
- To the same skillet, add another tablespoon of oil and sauté the minced shallots and green onions over medium heat for 2-5 minutes.
- Add the eggplants back to the skillet. Pour in the soy sauce, tamarind juice, water, and sugar. Stir to coat and let simmer uncovered for 5-7 minutes.
- Add the diluted tapioca starch to the skillet and cook for one more minute, or until the sauce has slightly thickened. Serve immediately on top of steamed white rice or your favorite grain!