Tamarind Eggplant Recipe
Crispy eggplant topped with chickpeas, tamarind, mint sauce with yogurt
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Ingredients
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Eggplant Preparation
Chickpeas and Sauce
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle salt over the slices and let them sit for 20 minutes to draw out excess moisture. Pat the slices dry with a paper towel.
- 2
Coat the Eggplant
In a bowl, mix together the all-purpose flour, cornstarch, black pepper, and a pinch of salt. Dip each eggplant slice into the flour mixture, ensuring an even coating.
- 3
Fry the Eggplant
In a large skillet, heat the olive oil over medium-high heat. Fry the eggplant slices in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
Chickpeas and Sauce
- 4
Prepare the Chickpeas
Drain and rinse the canned chickpeas under cold water. In a bowl, combine the chickpeas with tamarind paste and lemon juice. Mix well and set aside.
- 5
Make the Mint Sauce
In a food processor, combine fresh mint leaves, yogurt, and garlic. Blend until smooth. Season with salt to taste.
Assembly
- 6
Assemble the Dish
On a serving platter, layer the crispy eggplant slices. Top with the tamarind chickpeas. Drizzle with the mint yogurt sauce.
- 7
Serve
Serve warm and enjoy your tamarind eggplant dish!
