Roasted Eggplant with Tamarind
Tender roasted eggplants with a tangy Senegalese-inspired glaze
Why This Recipe Works
Roasted eggplant is a staple in the national cuisine of Senegal. This version transforms the fruit into a meltingly soft starter by using a crosshatch scoring technique and a bright, tart tamarind glaze.
Instructions
Preheat the oven to 425°F.
Soak the tamarind paste in warm water for 20 minutes, then stir until completely dissolved. Pour the mixture through a fine-mesh strainer into a small bowl, discarding the solids, and set the liquid aside.
Halve the eggplants lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin. Slather the flesh with oil and season generously with salt and pepper. Arrange on a baking sheet and roast for 30 minutes.
Combine the tamarind liquid, coconut sugar, and soy sauce in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until the mixture thickens into a glossy glaze, about 5 minutes.
Remove the eggplants from the oven and coat the flesh side with the tamarind sauce. Return them to the oven to roast until deeply golden and tender, about 15 minutes. To prevent the skins from cracking or drying out, place a heat-resistant container filled with water on the bottom rack of the oven during this final stage.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
