Coconut-Tamarind Eggplant with Crispy Shallot Rice

Ingredients

• eggplant, cut into thick wedges2 medium
• jasmine rice1 1/2 cups
• coconut milk1 cup
• tamarind paste2 tablespoons
• soy sauce2 tablespoons
• brown sugar1 tablespoon
• garlic, minced3 cloves
• ginger, grated1 tablespoon
• shallots, thinly sliced3
• neutral oil4 tablespoons

Method

1. 1Cook the jasmine rice until fluffy and keep warm.
2. 2Toss the eggplant with 1 tablespoon oil and roast at 220°C/425°F until browned and tender, about 20 minutes.
3. 3Combine coconut milk, tamarind paste, soy sauce, brown sugar, garlic, and ginger in a small saucepan and simmer until glossy.
4. 4Fry the shallots in the remaining oil until crisp and deeply golden, then drain on paper towels.
5. 5Spoon the sauce over the roasted eggplant and return it to the oven for 3 minutes to glaze.
6. 6Serve the eggplant over rice and finish with a generous shower of crispy shallots.

Tips

• Salt the eggplant lightly before roasting if you want an even silkier texture.
• Reduce the sauce until it coats the back of a spoon for the best glaze.

Nutrition