Ginger-Tamarind Eggplant

Ginger-Tamarind Eggplant

Afghani recipe

1/2-Inch-round ball tamarind
1/4 Cup - Boiling water
1 lb thin, long eggplant
3 Tablespoon light vegetable oil
1 1/2 Teaspoon minced garlic
2 Teaspoon ground coriander
1/4 Teaspoon ground cinnamon
1/8 Teaspoon ground cloves
1/2 Cup packed flaked coconut - fresh or canned - unsweetened
1 Teaspoon cayenne pepper (to taste)
1/2 Teaspoon coarse salt, or to taste
2 Tablespoon unsulphured molasses or Brown sugar
1/2 Teaspoon black mustard seeds

Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce.
Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece.

Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well.

GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue.

Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds.

Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them.

Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat. Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately.