Ginger and Tamarind Spicy Eggplant
Serves 2 as a main
3 tbsp safflower oil
2 garlic cloves, crushed
2 tsp coriander, ground
½ tsp cinnamon, ground
pinch of ground cloves or mixed spice
½ cup flaked coconut
1/4 tsp cayenne pepper (or more to taste)
½ tsp sea salt
1 tbsp tamarind paste
2 tbsp molasses, brown or demura sugar
½ tsp black mustard powder
½ tbsp tamarind paste
1 tsp corn flour made into a slurry with ½ cup water
1 tbsp fresh ginger, grated
Peel the eggplant and chop into pieces. Heat in oven at 180C for 30-40mins.
Heat 2 tbsp of the oil in a large frying pan over medium-high heat for 1 min.
Add the garlic and fry for 30 sec.
Add the coriander, cinnamon, and cloves; fry for 15 more sec.
Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 min). Turn off the heat and stir in the mustard powder, salt, tamarind and molasses, and mix well.
Add the eggplants to the spicy coconut mixture and leave on a low heat, stirring often until sauce is ready.
For the Ginger Tamarind sauce place the tamarind in a pot with the corn four slurry then bring to a simmer for 2 min. Turn off heat and stir in ginger shreds.
Pour sauce into eggplant mixture and serve.