Sticky Eggplant Hawker Rolls with Tamarind Almonds

Serves: 4

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INGREDIENTS

 1 eggplant 

2 teaspoon sesame oil 

3 cloves garlic thinly sliced 

½ tbsp ginger 

1 teaspoon 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 Coriander 

Fresh Mint 

Mayonnaise 

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METHOD

• Cook the paratha in accordance with the instructions on the packet. 

  Tamarind almonds 

• Place the FreshLife almonds into a bowl, add the tamarind paste, honey and oil. Toss to coat the almonds. Bake at 180 degrees for 15-20 minutes tossing at the halfway mark. 

• Remove from the oven set aside to cool 

  Sticky Eggplant 

• 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, fresh coriander, fresh mint and tamarind almonds on top.