Tamarind Eggplant with Roasted Garlic and Mango
6 chinese eggplant, roasted
Roast the eggplant, cool, peel and cut into 1 inch chunks. Roast bell pepper, cool and julienne. Roast garlic, cool and squeeze out garlic. Mash cloves well with a spoon.
1 red bell pepper, roasted
1 head garlic, roasted
1 ripe mango, 1/2 inch dice
2 tablespoons tamarind paste
1 teaspoon fresh ginger juice
1/2 cup orange juice
1 yellow onion, diced
2 jalapeno peppers diced
1 tablespoon sugar
1/2 teaspoon cayenne pepper (optional)
kosher salt to taste
1 teaspoon fresh ground black pepper 1/2 cup chopped cilantro
1 teaspoon grated orange peel
1/2 cup olive oil
In a sauté pan, sauté the onions and jalapeno peppers until the onions just start to turn golden. Add the tamarind paste, mashed garlic, olive oil, ginger juice, sugar, orange peel, cayenne, salt, pepper, orange juice. Bring to a boil and them simmer until the liquid becomes a thick syrup.
Add the eggplant, roasted peppers, mango and cilantro. Simmer until hot all the way through.
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