Tamarind Maple Glazed Eggplant Steaks
Tamarind Maple Glazed Eggplant Steaks are a delightful fusion of sweet, tangy, and savory flavors that will elevate any meal. This easy-to-follow recipe transforms simple ingredients into restaurant-quality eggplant steaks with a glossy glaze that promises to impress both veggie lovers and skeptics alike. Perfect for cozy dinners or outdoor gatherings, these steaks are not just a dish; they’re a culinary experience that will have everyone asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling/Baking
- Cuisine: Fusion
Ingredients
Scale
- 2 medium eggplants (about 1 lb total)
- 3 tbsp tamarind paste
- 2 tbsp pure maple syrup
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 2 tbsp low-sodium soy sauce
- 1/4 tsp cayenne pepper
Instructions
- Slice the eggplants into 1-inch thick steaks to maintain their structure during cooking.
- In a bowl, whisk together tamarind paste, maple syrup, minced garlic, olive oil, soy sauce, and cayenne pepper until well combined.
- Marinate the eggplant in half the marinade for at least 30 minutes.
- Preheat your grill to medium-high heat (375°F) or your oven to 400°F (200°C).
- Cook the marinated eggplant steaks on the grill or in the oven for 5-7 minutes per side until tender and caramelized, brushing with remaining marinade during cooking.
- Serve immediately, garnished with fresh herbs if desired.
Nutrition
- Serving Size: 1 steak (150g)
- Calories: 130
- Sugar: 5g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For a sweeter alternative, replace maple syrup with agave nectar. Add chili flakes to the marinade for an extra kick. Leftovers can be stored in an airtight container in the fridge for up to three days.