Sweet and Sour Eggplant

Name: Sweet and Sour Eggplant
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 3 heaping tablespoons (70 g) tamarind pulp soaked in 1½ cups (375 ml) water, mashed and strained to obtain the juice; 3 heaping tablespoons (70 g) tamarind pulp soaked in 1½ cups (375 ml) water, mashed and strained to obtain the juice; 4 slender Asian eggplants, about 1⅓ lbs (600 g); 1 cup (250 ml) oil; 5 whole cloves; 5 cardamom pods; 2 green finger-length chilies, slit lengthwise; 2 teaspoons ground red pepper; ½ teaspoon ground turmeric; ½ teaspoon ground cumin; 1 tablespoon ground fennel; 1 teaspoon garam masala (see note); 4 tablespoons caster sugar; Salt to taste

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Ingredients

3 heaping tablespoons (70 g) tamarind pulp soaked in 1½ cups (375

Asia
Main course
Vegan
Gluten-free

Method

Cut the eggplants into quarters lengthwise, then into 1½ in (4 cm) lengths.
Heat the oil in a wok and fry the eggplants until half cooked. Drain and set aside.
D