Grilled eggplant with citrus and tamarind sauce
Surprise your guests with this recipe of grilled eggplant with citrus and tamarind sauce. Fruity and flavourful.
1. Prepare the citrus sauce: wash the tamarind and soak in 30 cl of warm water for 10 minutes. Squeeze to extract the pulp and pass it through a sieve. Set aside.
2. Wash the bell pepper, remove the seeds and cut into small cubes. Wash the parsley, dry, loosen the leaves and chop.
3. Place the bell pepper with the herbs in a bowl with olive oil, salt, pepper and mix. Marinate for 1 hour.
4. Heat the barbecue or the plancha. Dilute the cornstarch in orange juice. Melt butter in a pan, add the orange juice, the tamarind juice, salt and pepper and whisk until you get a thick sauce. Cover and set aside.
5. Wash the eggplants, wipe and cut into fine slices lengthwise. Brush with the bell pepper mixture.
6. Grilled the eggplants for 3 to 5 minutes on each side (depending on the heat of your barbecue). Sprinkle with the rest of the marinade. Serve with the citrus and tamarind sauce.
Photo credit: Sucré Salé
