TAMARIND EGGPLANT WITH ROASTED GARLIC AND MANGO©Honor Roll winner in the December 1999 issue of Better Homes and Gardens Magazine An eggplant dish for those who do not like eggplant!
A Gutsy Gourmet Original Recipe
THE BEST EVER!
INGREDIENTS: 6 Chinese eggplant, roasted** 1 red bell pepper, roasted** 1 head garlic, roasted** 1 ripe mango, 1/2 inch dice 2 tablespoons tamarind paste 1 teaspoon fresh ginger juice 1/2 cup orange juice 1 yellow onion, diced 2 Jalapeno peppers diced 1 tablespoon sugar 1/2 teaspoon cayenne pepper(optional) Kosher salt to taste 1 teaspoon fresh ground black pepper 1/2 cup chopped cilantro?1 teaspoon grated orange peel 1/2 cup olive oil **See Gutsy Gourmet vegetable section for roasting vegetables. PREPARATION: Roast the eggplant, cool, peel and cut into 1 inch chunks. Roast bell pepper, cool and julienne. Roast garlic, cool and squeeze out garlic. Mash cloves well with a spoon. In a saute pan, saute the onions and jalapeno peppers until the onions just start to turn golden. Add the tamarind paste, mashed garlic, olive oil, ginger juice, sugar, orange peel, cayenne, salt, pepper, orange juice. Bring to a boil and them simmer until the liquid becomes a thick syrup. Add the eggplant, roasted peppers, mango and cilantro. Simmer until hot all the way through. Serve as a side dish for seafood or barbecue. COOK'S NOTE: To get assistance on roasting fruits and vegetables, go here: Roasting Fruits & Vegetables
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