Grilled Sambal Eggplant with Tamarind Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Charred eggplant slices brushed with a tangy and spicy tamarind sambal, grilled to smoky perfection. This asian fusion-inspired vegetarian ready in about 25 minutes pairs vegetable oil, tamarind paste, red chili flakes 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

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Instructions

  1. 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.
  2. Step 2: Place the eggplant slices on the grill and cook for about 4 minutes per side until tender and grill marks appear.
  3. 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.
  4. Step 4: Remove the grilled eggplant slices from the grill and brush both sides generously with the tamarind sambal glaze.
  5. Step 5: Garnish with 2 tbsp chopped fresh cilantro and serve warm as a flavorful vegetarian side or appetizer.

Frequently asked questions

How long does Grilled Sambal Eggplant with Tamarind Glaze take to make?

Total time is about 25 minutes (15 min prep + 10 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 Grilled Sambal Eggplant 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 vegetable oil from drying out.

Can I substitute ingredients in Grilled Sambal Eggplant 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 Grilled Sambal Eggplant 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 Grilled Sambal Eggplant 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.

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