Eggplant in Date-Tamarind Sauce

After a long hiatus, I return to post some more recent recipes.

Eggplant in Date-Tamarind Sauce for 1

Serves 1

Takes about 40 minutes

This makes a relatively fast and very easy dinner for 1.  Simply double, triple, or quadruple to serve more people (assume about 3 mini eggplants are equivalent to 1 large one).  Mini eggplants are very cute and are sold all other farmer’s markets but they should also be available at grocery stores.

Ingredients:

2 mini eggplants (or 1 small Chinese eggplant), unpeeled and cut into 1/3-inch slices

10 pitted dried baking dates

1 tsp tamarind concentrate

2 tsp lemon juice

2 tsp fresh ginger, unpeeled and finely chopped

¼ tsp allspice

Scant ¼ tsp salt

¼ tsp cumin

½ cup water

1. Preheat the oven to 400 degrees.

2. Set the eggplant slices in a colander in the sink and sprinkle them with salt.  Allow them to drain for approximately 10 – 15 minutes.

3. In the blender, add all the other ingredients together and blend.  Wash off the salt from the eggplants and place them in a baking dish or baking sheet.  Pour the sauce over them, making sure to coat both sides.

4. Bake for 15 minutes.  Use a spatula to flip the eggplant.  Decrease heat to 350 degrees and bake for another 10 minutes until eggplant is tender.  Serve with rice and soy yogurt.