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Tamarind Eggplant Recipe

Tamarind Eggplant

Serves 4

This delicious plant-based dish is an excellent addition to a mezze menu. Tamarind adds a tangy flavor that balances the Aleppo pepper for a flavorful glaze.

Ingredients:

  • 2 small eggplants (about 1 1/2 pounds total)
  • 5 tablespoons extra virgin olive oil, divided use
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 tablespoon tamarind paste
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon Aleppo pepper
  • 1/2 teaspoon honey
  • 1/4 cup chopped cilantro
  • 1 teaspoon sesame seeds

Directions:

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Cut eggplant into 1/2-inch wedges. Cut crisscross, diagonal hash marks in the flesh, about 1/8-inch deep. Place on prepared baking sheet. Brush with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Roast 15 minutes. Flip and roast another 10 minutes or until eggplant is soft and browned.
  4. While eggplant roasts, mix tamarind paste, lemon juice, garlic, Aleppo pepper, honey, 2 teaspoons olive oil, and 1/2 teaspoon salt. If it seems too thick, stir in a splash of water.
  5. Brush tamarind mixture on browned eggplant. Return to oven for 5 minutes or until hot and glazed.
  6. Cool eggplant for a few minutes on the baking sheet. Transfer to a platter and garnish with cilantro and sesame seeds.

Nutrition:

Amount Per Serving (based on 4 servings)
Calories: 150
Fat: 11 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 490 mg
Carbohydrates: 14 g
Fiber: 5 g
Total Sugar: 8 g
Added Sugars: 1 g
Protein: 2 g
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