Sauteed Eggplant with Tamarind Sauce

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Tamarind Sauce
6 tablespoons tamarind extract
1 tablespoon sugar
1 1/2 teaspoons powdered ginger
Eggplant
1 1/2 pounds Japanese eggplant
1/2 gallon oil
4 ounces Tamarind Sauce
1/4 ounce rock salt
1/4 ounce chili powder
1/4 ounce salt
1/4 ounce chat masala
1/2 pound mixed salad greens

For Tamarind Sauce:
Combine all ingredients with one ounce water. Cook over medium heat, stirring, until smooth.

For Eggplant:
Slice eggplant on the bias, 1/8 inch thick. Fry in oil until crisp. Drain on paper towels. Combine rock salt, chili powder, salt, and chat masala to make spice mixture.

To Serve:
Pool sauce on plate. Arrange eggplant slices on sauce in fan shape. Sprinkle with spice mixture and garnish with salad greens at base of fan.

Yield: 4-6 Servings



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