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
- Preheat oven to 400 degrees F.
- Slice eggplant in half lengthwise. Score eggplant with X lines across the top, halfway deep into eggplant.
- 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.
- Preheat a large cast-iron pan on medium-high heat for about 1 minute, until water on the surface sizzles.
- Add eggplant (dry, no seasoning or oil), slice-side down and grill about 5 minutes until very well cooked / dark brown.
- 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.
- Meanwhile, mix together yogurt, garlic and a pinch of sea salt. Divide yogurt between 4 eggplant steaks and smooth on top of eggplant.
- 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!