Spicy Eggplant
Slender eggplant in a savory chile sauce
Why This Recipe Works
Slender Japanese eggplants are prized for their tender skin and ability to carry intense flavors. This vegetarian version swaps traditional shrimp paste for tamarind salt for a similarly deep, savory profile.
Instructions
Salt the eggplant cubes and let them rest on a towel for 10 minutes. When moisture beads on the surface, squeeze the towel tightly to remove excess water, which ensures a better texture when frying.
Heat a tablespoon of oil in a wok and cook the eggplant over medium heat for 4 minutes until softened. Remove with a slotted spoon.
Heat the remaining oil and sauté the onions for 4 minutes until soft. Stir in the garlic, ginger, and chiles (ensuring shrimp paste is omitted for vegetarians) and cook for 3 more minutes until golden.
Stir in the turmeric, paprika, and the eggplant with a half cup of water. Simmer gently for 5 minutes until the water evaporates and the eggplant is very soft. Season with tamarind salt and finish with fresh cilantro.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
