TAMARIND EGGPLANT WITH ROASTED GARLIC AND MANGO©

INGREDIENTS: SERVES 6


●  6 Chinese eggplant, roasted

●  1 red bell pepper, roasted

●  1 head garlic,  roasted

●  1 ripe mango,  roasted ˝ inch dice

●  2 tablespoons tamarind paste
●  1 teaspoon fresh ginger juice

● ˝ cup orange juice

●  1 yellow onion, diced

●  2 Jalapeńo peppers diced

●  1 tablespoon sugar

●  ˝ teaspoon cayenne pepper(optional)

●  Kosher salt to taste

●  1 teaspoon fresh ground black pepper ˝ cup chopped cilantro

●  1 teaspoon grated orange peel

●  ˝ cup extra virgin olive oil


DIRECTIONS: 
 

1.  Roast the eggplant,  cool, peel and cut into 1 inch chunks. Roast bell pepper, cool and julienne. Roast garlic, cool and
squeeze out garlic. Mash cloves well with a spoon.

2. In a sautč pan, sautč the onions and jalapeńo peppers until the onions just start to turn golden. Add the tamarind paste**SEE COOK'S NOTE**, mashed garlic, olive oil,
    ginger juice, sugar, orange peel,  cayenne, salt, pepper, orange juice. Bring to a boil and them simmer until the liquid becomes a thick syrup.


3. Add the eggplant, roasted peppers, mango and cilantro. Simmer until hot all the way through. Serve as a side dish for seafood or barbecue.

COOKS NOTE* 
Visit Gutsy’s Soupermarket below for hard to find itmes.

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