Roasted Eggplant with Tamarind
Tender roasted eggplant topped with sautéed ground pork in tamarind sauce
- 4 to 5 long Asian eggplants
- 2 tbsp avocado oil
- ½ bulbs garlic minced
- 1 bulb shallot sliced
- ½ pound ground pork
- 1 tsp sea salt
- ½ cup Angkor Tamarind Sauce
- 3 stems green onion
- chili flakes optional
- Cook Eggplant – Broil eggplant at 475ºF for 15 minutes, flip and continue broiling for 10 minutes. Turn off the oven and let the eggplant cool in the oven.
- Prepare Green Onion – Cut into thin slices, and separate the white stems from the green stalk. Set aside.
- Roast Garlic, Shallots & Green Onion Stems – heat oil in wok over medium-low heat; add garlic and continue cooking until garlic turns golden, add shallots. Continue roasting until shallots turn golden. Add white parts from the green onion, stir and cook until wilted.
- Cook Meat – Increase heat to high, add pork, stir until mostly cooked (some red of the meat still visible). Add salt and stir. Continue cooking until pork is fully cooked and turns golden. Add tamarind sauce, turn off the heat. Reserve some green onion for garnish, add the rest to the hot sauce, mix well.
- Prepare Roasted Eggplant – Once cool, peel eggplants and place onto a serving plate, cut them into bite sized pieces. Set aside or keep warm in the oven until ready to serve.
- Finish Step – Drizzle the meat sauce on top of the roasted eggplants, and sprinkle with sliced green onion tops and some chili flakes.
Calories: 303kcal | Carbohydrates: 19g | Protein: 12g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 943mg | Potassium: 740mg | Fiber: 7g | Sugar: 8g | Vitamin A: 52IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg
Health Benefits: Eggplant has antioxidants that may help prevent cancer. It also help cells do a better job of processing sugar, thus is it wonderful vegetable if you have diabetes. WebMd