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This recipe is from Episode 1 of Good Chef Bad Chef Series 3


  • 2 eggplants

  • 3 tbsp safflower oil

  • 2 garlic cloves, crushed

  • 2 tsp coriander, ground

  • ½ tsp cinnamon, ground

  • pinch of ground cloves

  • ½ cup flaked coconut

  • 1 tsp cayenne pepper (or more)

  • ½ tsp sea salt

  • 1 1tbsp tamarind paste

  • 2 tbsp molasses, brown or demura sugar

  • ½ tsp black mustard seeds

  • Ginger-Tamarind Sauce

  • ½ tbsp tamarind

  • 1 tsp kudzu made into a slurry with ½ cup water

  • 1 tbsp fresh ginger, grated


  • 1.

    Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece.

  • 2.

    Heat 2 tbsp of the oil in a large frying pan or skillet over medium-high heat for 1 min. Add the garlic and fry for 30 sec. Add the coriander, cinnamon, and cloves; fry for 15 more sec. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 min). Turn off the heat and stir in the salt, tamarind and molasses, and mix well.

  • 3.

    Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them or using skewers.

  • 4.

    Heat the remaining 1 tbsp oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 min. Reduce heat to medium or medium low and cook them, covered, for 5 – 7 min or until they are soft and cooked through. Turn off heat. Transfer them to a serving platter and pour the Ginger Tamarind sauce over them. Serve immediately.


  • 1.

    Place the tamarind in a pot with the kudzu slurry then bring to a simmer for 2 min. Turn off heat and stir in ginger shreds.

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