Sticky Oven Roasted Aubergine in Tamarind Sauce

Name: Sticky Oven Roasted Aubergine in Tamarind Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 2 large aubergines; 1 large red onion; 2 garlic cloves; 1 tin chopped tomatoes; 1 teaspoon cinnamon; 3 tablespoons of tamarind paste (usually in the Thai section in supermarkets); 3/4 tablespoons of runny honey; Salt and black pepper to taste; Olive oil for roasting aubergines…

4 steps

Prep:10minCook:30min

Updated at: Wed, 17 Jan 2024 09:25:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories164.9 kcal (8%)

Total Fat4.6 g (7%)

Carbs33 g (13%)

Sugars17.6 g (20%)

Protein4.1 g (8%)

Sodium325.8 mg (16%)

Fiber10.9 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1tin chopped tomatoes

1 teaspooncinnamon

3 tablespoonstamarind paste

usually in the Thai section in supermarkets

¾ tablespoonsrunny honey

for roasting aubergines

Instructions

Step 1

Remove the green stem part of the aubergine and cut in half lengthways, then each half cut into 3/4 long wedges (depending on size of your aubergines…)

Step 2

Coat them generously in olive oil and then roast in the oven for about 30 mins, 180C until soft and nice and brown on the outside.

Step 3

Make the sauce whilst the aubergines are roasting. Slice onion and gently fry until soft and starting to brown. Add the garlic cloves and cinnamon and allow to soften for a couple of minutes - add the tinned tomatoes, honey and the tamarind paste, simmer slowly to allow the sauce to thicken. It will reduce down - add water if it feels like it is getting too thick. Add salt and pepper to taste.

Step 4

When the aubergines are nicely roasted, add to the sauce and gently stir through for serving. Garnish with plenty of fresh parsley.