Grilled Sambal Eggplant with Tamarind Glaze

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Charred eggplant slices brushed with a tangy and spicy tamarind sambal, grilled to smoky perfection. This Asian Fusion-inspired vegetarian recipe, ready in about 25 minutes, pairs large eggplants, vegetable oil, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

Prep: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 150 cal/serving

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Ingredients

2, sliced into 1/2-inch thick rounds large eggplants
3 tbsp vegetable oil
2 tbsp tamarind paste
1 tsp red chili flakes
1 tbsp, grated palm sugar
2, minced garlic cloves
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp, chopped for garnish fresh cilantro

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Instructions

Step 1: Preheat grill or grill pan to medium-high heat. Brush 2 sliced eggplants with 2 tbsp vegetable oil and season lightly with salt.
Step 2: Place the eggplant slices on the grill and cook for about 4 minutes per side until tender and grill marks appear.
Step 3: While grilling, combine 2 tbsp tamarind paste, 1 tsp red chili flakes, 1 tbsp grated palm sugar, 2 minced garlic cloves, 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tbsp vegetable oil in a small bowl. Stir until the sugar dissolves and the mixture is glossy.
Step 4: Remove the grilled eggplant slices from the grill and brush both sides generously with the tamarind sambal glaze.
Step 5: Garnish with 2 tbsp chopped fresh cilantro and serve warm as a flavorful vegetarian side or appetizer.