Stir-fried eggplant with sweet tamarind sauce

AT A GLANCE

  • Serves 4 people

Eggplant season is in full swing right now, so make the most of it. Adjust the fish sauce and tamarind to suit your taste.

  • 1 large eggplant, diced
  • 2 tbsp cornflour
  • 150 mL vegetable oil
  • 2 garlic cloves, thinly sliced
  • 2 golden shallots, thinly sliced
  • 2 long red chillies, seeds removed, finely chopped
  • 50 gm palm sugar, crushed
  • 60 ml (¼ cup) fish sauce
  • 2 tbsp tamarind extract
  • To serve: torn coriander and lime wedges, steamed jasmine rice
01   Dust eggplant in cornflour and set aside. Heat oil in a wok over high heat, then stir-fry garlic until golden and crisp (2-4 minutes). Transfer with a slotted spoon to paper towels to drain. Repeat with shallot.
02   Remove half the oil from the wok and reserve. Add half the eggplant to wok and stir-fry until oil is absorbed and eggplant is golden (2-4 minutes; be careful, hot oil will spit). Set aside. Repeat with reserved oil and eggplant.
03   Remove any remaining oil from wok, add chilli and stir-fry until it starts to change colour and become tender (1-2 minutes), then add palm sugar, fish sauce and tamarind extract, and bring to a simmer, stirring to dissolve sugar. Return eggplant to pan, toss to combine and transfer to a plate. Scatter with fried garlic and shallot, and coriander, and serve with lime wedges and steamed rice.

Note To make tamarind extract, soak 80gm tamarind pulp in 125ml boiling water in a bowl for 5 minutes, then mix to form a paste, strain and discard solids.

Topics:

ASIAN, DRINK SUGGESTION, GARLIC, SHALLOTS, FAST, EGGPLANT, SUMMER, MAIN, CHILLIES, CORIANDER

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LISA FEATHERBY AND LUCY TWEED

Drinking Suggestion:

VIBRANT YOUNG GRENACHE , suggested by MAX ALLEN

FEATURED IN

Feb 2016

Feb 2016

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