Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 medium eggplants into 0.5-inch thick planks and sprinkle with 1 teaspoon salt, letting them rest for 20 minutes to draw out moisture.

2. 2

   Combine 0.25 cup full-fat coconut milk, 2 tablespoons tamarind paste, 1 teaspoon red chili powder, 0.5 teaspoon turmeric powder, 1 teaspoon roasted cumin powder, 3 minced garlic cloves, 1 inch grated fresh ginger, 0.25 cup finely chopped red onion, and 1 teaspoon brown sugar in a bowl to create the glaze.

3. 3

   Pat the eggplant planks dry with a paper towel and brush generously with the prepared glaze, ensuring both sides are coated.

4. 4

   Preheat a grill to medium-high heat and lightly grease the grates with 1 tablespoon vegetable oil.

5. 5

   Grill the glazed eggplant planks for 4-6 minutes per side, or until tender and lightly charred, brushing with additional glaze as they cook.

6. 6

   While the eggplant grills, heat 1 tablespoon vegetable oil in a small pan over medium heat, then add 8 fresh curry leaves and sauté for 30 seconds until fragrant.

7. 7

   Arrange the grilled eggplant on a serving platter and drizzle with 1 tablespoon fresh lime juice and the fragrant curry leaf oil.

8. 8

   Serve the grilled Sri Lankan eggplant immediately as a main dish or a vibrant side.