Tamarind Glazed Eggplant Steaks with Coconut Rice and Cucumber Mint Salad

Ingredients

• •2 medium eggplants, sliced into 1-inch thick rounds
• •3 tablespoons tamarind paste
• •2 tablespoons soy sauce
• •2 tablespoons maple syrup
• •1 teaspoon smoked paprika
• •1 teaspoon garlic powder
• •1 tablespoon olive oil
• •1 cup jasmine rice
• •1 1/4 cups coconut milk
• •1/2 cup water
• •1/2 teaspoon salt
• •1 cucumber, thinly sliced
• •1/4 cup fresh mint leaves, chopped
• •1 tablespoon lime juice
• •1/2 teaspoon sugar
• •Salt to taste
• •Black pepper to taste

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Slice the eggplants into 1-inch thick rounds and lightly salt them on both sides. Let them sit for 10 minutes, then pat dry with a paper towel to remove excess moisture.

3. 3

   In a small bowl, whisk together the tamarind paste, soy sauce, maple syrup, smoked paprika, garlic powder, and olive oil to make the glaze.

4. 4

   Brush both sides of the eggplant slices with the tamarind glaze and arrange them on the prepared baking sheet. Roast in the oven for 20-25 minutes, flipping halfway through, until tender and caramelized.

5. 5

   While the eggplant is roasting, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is fully cooked and the liquid is absorbed.

6. 6

   Remove the rice from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

7. 7

   To make the cucumber mint salad, combine the sliced cucumber, chopped mint leaves, lime juice, sugar, salt, and black pepper in a mixing bowl. Toss well and let it chill in the fridge until ready to serve.

8. 8

   Assemble the dish by serving the roasted eggplant steaks over a bed of coconut rice, accompanied by the cucumber mint salad on the side. Optionally, garnish with chopped peanuts or crispy shallots for added texture. Serve warm and enjoy!