Sticky eggplant hawker rolls with tamarind almonds
Gorgeous vegetarian/vegan version of the popular Asian street style food hawker rolls.
Ingredients
- 1 eggplant
- 2 tsp sesame oil
- 3 cloves garlic thinly sliced
- ½ tbsp ginger minced
- 1 tsp corn flour
- 2 tbsp boiling water
- 2 tbsp soy sauce
- ½ tbsp brown sugar
- 1 red chili finely sliced
- salt
Tamarind Almonds
- 1 cup FreshLife Natural Whole Almonds
- 1 tsp tamarind paste
- 1 tsp honey
- 1 tsp oil
To serve
- 4 paratha bread
- 4 handfuls slaw
- Fresh Superb Herb Coriander
- Fresh Superb Herb Mint
- Mayonnaise
Instructions
- Cook the paratha in accordance with the instructions on the packet.
- Tamarind almonds: Place almonds into a bowl, add the tamarind paste, honey and oil. Toss to coat. Bake at 180 C for 15-20 minutes tossing at the halfway mark.
- In a bowl mix together the corn flour and 3 tbsp boiling water. Set aside.
- Cut the eggplant into cubes. Heat a large frying pan with sesame oil. Add the eggplant and cook until golden brown.
- Remove the eggplant from the pan and place onto a plate lined with kitchen paper. Set aside. Add the ginger, garlic and sliced chili into the pan and cook until fragrant. Add the soy sauce, brown sugar, and corn flour mixture into the pan. Once the mixture is bubbling add the eggplant back into the pan and toss.
- To build the hawker rolls: Roughly chop the tamarind almonds. Spread a generous amount of mayonnaise onto the paratha. Add the slaw, sticky eggplant, herbs and tamarind almonds on top.
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