Main Dishes

Tamarind Eggplant Suprême

Welcome to the Anja Lee & Co. Blog

Welcome to your ultimate source for all things food, wine, and travel. Whether you're a seasoned chef or a curious beginner, our team is excited to share our passion for cooking, wine pairings, and insider foodie tips with you.

Join your first Tiny Kitchen Cooking Club Class for free

learn more

TOp categories

I’m SO excited to share a delicious and creative vegetable main dish: Tamarind Eggplant Supreme. If you’re a fan of eggplant, or if you’re looking to give it another chance, this recipe is a must-try. Trust me, correct cooking is the secret to converting even the most stubborn eggplant skeptics!

Whipping up this recipe the other night was a breeze, and the results were top-notch. The blend of tangy tamarind and the richness of eggplant creates a flavor that is simply irresistible. Here’s how to create this culinary masterpiece in your own kitchen.

Servings: 2 large

Gluten-free, vegetarian refined sugar-free


2 tablespoons tamarind paste
2 tablespoons pomegranate molasses (or regular molasses)
4 tablespoons olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne


2 whole eggplants
1/2 cup whole fat Greek yogurt
1 clove garlic, grated
Pinch sea salt
2 teaspoons Dukkah
1/4 cup chopped fresh cilantro


  1. Preheat oven to 400 degrees F.
  2. Slice eggplant in half lengthwise. Score eggplant with X lines across the top, halfway deep into eggplant.
  3. In a small bowl, mix together marinade ingredients with a whisk or fork. Pour on top of eggplant and let sit at least 10 minutes to soak into eggplant flesh.
  4. Preheat a large cast-iron pan on medium-high heat for about 1 minute, until water on the surface sizzles.
  5. Add eggplant (dry, no seasoning or oil), slice-side down and grill about 5 minutes until very well cooked / dark brown.
  6. Flip with tongs to other side, and place skillet into oven. Bake about 30 minutes, until eggplant flesh is soft and tender and easy to slice with the side of your fork. Remove from oven and let sit 5 minutes.
  7. Meanwhile, mix together yogurt, garlic and a pinch of sea salt. Divide yogurt between 4 eggplant steaks and smooth on top of eggplant.
  8. Sprinkle Dukkah and fresh cilantro on top. Serve warm!

And if you’re really not a fan of eggplant—you should still give it a try! I think you’ll LOVE it!

Thanks for reading—happy cooking!

If you’re looking for ways to improve your cooking skills and learn something new in a fun and vibrant environment, then you might just love the Tiny Kitchen Club—sign up for a FREE class.

+ show Comments

- Hide Comments

add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Meet Chef
Anja Lee

  • Founder of Anja Lee & Company, Anja Lee Catering and Silicon Chef (our company arm of Team-Building Cooking Competitions)
  • Food Network's Supermarket Stakeout CHAMPION! Season 4, Episode 13
  • Competitor in the Food Network's Cutthroat Kitchen
  • Chef for the Golden State Warriors & Cleveland Cavaliers
  • Cookbook author of 2 Cookbooks
  • World traveling culinary artist and master cooking & wine tasting instructor

Anja brings an appreciation for great food and cooking that will keep your team entertained from beginning to end!

Learn more

learn more

Get your first Tiny Kitchen Cooking Club Class for free

© Anja Lee & Co 2023. All rights reserved. | Legal | Design by TONIC

2055 Lombard Street, #470672
San Francisco, CA 94123