Delicious roasted eggplant in tamarind sauce

Recipe by Damaris Beems
0.0 from 0 votes
Course: SidesCuisine: Arabic




Cooking time


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Eggplants and I have come a long way. Apart from baba ganoush, I found it a difficult vegetable to prepare. But I’ll get back to you on that. I’ve come to love eggplant more and more. They have slowly but surely convinced me how delicious eggplants actually are. I think one day eating an overly raw eggplant has stayed with me a little too long as a bad experience. But this purple miracle deserves many new chances. This dish also shows how wonderfully delicious you can prepare them.


  • 2 eggplants

  • 50 ml olive oil

  • 2 lemons (zest and the juice)

  • 70 gram tamarind paste

  • 5 cloves garlic

  • 1 table spoon coriander seeds

  • 2 table spoons raw cane sugar

  • 0,5 bouquet coriander

  • salt and pepper


  • You start by cooking the aubergines. To do this, cut off the crown of the aubergines and make notches all around the pulp. Then place them in a preheated oven at 200 degrees for more than 40 minutes.
  • In the meantime, you can make the tamarind sauce. You mix the tamarind paste, with the finely crushed garlic, cane sugar, olive oil, lemon zest and lemon juice, salt and pepper and stir well. Crush the coriander seeds a little and then add them as well.
  • Remove the aubergines from the oven and cut them in half lengthwise. Place them in a greased baking dish and spread generously with the tamarind sauce. Put the dish in the oven and let it bake for another 40 minutes.
  • Remove the dish from the oven, divide the coriander leaves on top and serve with batata à la Abu Julia or other batata recipes from this site.

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