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Khatte Mithe Baigan :: Sautéed Eggplant
with Tamarind Sauce
Chef Sujit Bose of Tamarind – New York, NY
Adapted by StarChefs
Yield: 4-6 Servings
Ingredients:
Tamarind Sauce
- 6 Tablespoons tamarind extract
- 1 Tablespoon sugar
- 1 ½ teaspoons powdered ginger
Eggplant
- 1 ½ pounds Japanese eggplant
- ½ gallon oil
- 4 ounces Tamarind Sauce
- ¼ ounce rock salt
- ¼ ounce chili powder
- ¼ ounce salt
- ¼ ounce chat masala
- ½ pound mixed salad greens
Method:
For Tamarind Sauce:
Combine all ingredients with one ounce water. Cook over medium heat, stirring,
until smooth.
For Eggplant:
Slice eggplant on the bias, 1/8 – inch thick. Fry in oil until crisp.
Drain on paper towels. Combine rock salt, chili powder, salt, and chat
masala to make spice mixture.
To Serve:
Pool sauce on plate. Arrange eggplant slices on sauce in fan shape. Sprinkle
with spice mixture and garnish with salad greens at base of fan.
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