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Charred Eggplant with Tamarind Glaze

Serves 4
  • Steps
  • Ingredients


  • Heat a large grill plate over medium high heat.
  • For the Tamarind Glaze, place ingredients along with 250ml water into a small saucepan and place over low heat. Simmer until reduced to a sticky consistency, about 25 minutes. Remove from the heat and season to taste.
  • For the Charred Eggplant, cut the eggplant in half lengthways, then cut each half into 4 wedges.
  • Drizzle eggplant wedges with oil and season with salt.
  • Grill the eggplant on each side until charred and tender, about 3-4 minutes.
  • Meanwhile, heat a large non-stick frypan over medium heat.
  • Brush the glaze over the eggplant wedges and then place into the heated frypan and cook until caramelised. Serve with lamb cutlets, if desired.

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