After a long hiatus, I return to post some more recent recipes.
Eggplant in Date-Tamarind Sauce for 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.
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.