Burmese Eggplant and Tomato Stew with Tamarind Glaze
A hearty Burmese vegetarian stew simmered with tender eggplant, ripe tomatoes, and a tangy tamarind glaze that delivers deep umami notes. This asian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs medium (400g) ripe tomatoes, chopped, medium (120g) onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 (about 450g) small eggplants, cut into 1-inch cubes
- 3 medium (400g) ripe tomatoes, chopped
- 1 medium (120g) onion, diced
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp vegetable oil
- 2 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 tsp ground turmeric
- 1/2 tsp chili powder
- 1 cup water
- 1 tsp salt
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until hot but not smoking. Add 1 medium (120g) diced onion and sauté for 5 minutes until translucent.
- Step 2: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
- Step 3: Stir in 1 tsp ground turmeric and 1/2 tsp chili powder, cooking for 30 seconds to release their fragrance.
- Step 4: Add 3 cubed small eggplants (about 450g) and 3 chopped medium ripe tomatoes (400g), stirring to combine all ingredients evenly.
- Step 5: Mix in 2 tbsp tamarind paste, 1 tbsp brown sugar, and 1 tsp salt, then pour in 1 cup water. Stir well and bring to a simmer.
- Step 6: Reduce heat to medium-low, cover partially, and simmer for 20 minutes, stirring occasionally, until the eggplants are tender and the sauce has thickened to a rich glaze.
- Step 7: Adjust seasoning if needed and garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Burmese Eggplant and Tomato Stew with Tamarind Glaze take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Burmese Eggplant and Tomato Stew with Tamarind Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium (120g) onion, diced from drying out.
Can I substitute ingredients in Burmese Eggplant and Tomato Stew with Tamarind Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Burmese Eggplant and Tomato Stew with Tamarind Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Burmese Eggplant and Tomato Stew with Tamarind Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
