Fried Eggplant with Tamarind Chili Sauce

Name: Fried Eggplant with Tamarind Chili Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 4 slender Asian eggplants (about 1⅓ lbs/600 g), stems removed; 8–10 dried chilies; 2–4 red finger-length chilies, deseeded; 6 shallots, peeled; 2 cloves garlic, peeled; 3 tablespoons oil; 3 tablespoons oil; 1 tablespoon tamarind pulp soaked in 2 tablespoons water, mashed and strained to obtain the juice; 1 tablespoon tamarind pulp soaked in 2 tablespoons water, mashed and strained to obtain the juice; 1 tablespoon sugar; 1 teaspoon salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Ingredients

4 slender Asian eggplants (about 1⅓ lbs/600 g), stems removed

Asia
Main course
Gluten-free
Vegan

Method

To make the Chili Paste, cut the dried chilies into short lengths and soak in warm water for 10 to 15 minutes until softened. Then deseed and drain. Grind the drained chilies, fresh chilies, shallots and garlic in a mortar or blender until smooth, adding a little oil if necessary to keep the blades turning.
Heat the oil in a wok over low heat and stir-fry the g