Tamarind and Jaggery Glazed Grilled Eggplant Steaks

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

Grilled eggplant steaks brushed with a sweet and tangy tamarind and jaggery glaze, accented with chili and garlic for a smoky vegetarian delight. This indian-inspired vegetarian ready in about 25 minutes pairs tamarind paste, grated jaggery, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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: 10 min Cook: 15 min Serves 4 Indian cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 3 tbsp tamarind paste, 2 tbsp grated jaggery, 3 minced garlic cloves, 1/2 tsp red chili flakes, and 1 tbsp olive oil. Whisk until smooth to create the glaze.
  2. Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Brush both sides of 2 large eggplants sliced into 1/2-inch rounds with 2 tbsp olive oil and sprinkle 1 tsp salt evenly.
  3. Step 3: Grill the eggplant rounds for 4 minutes per side until tender and grill marks appear.
  4. Step 4: During the last 2 minutes of grilling, brush the tamarind-jaggery glaze generously on each side and continue grilling until the glaze caramelizes and becomes sticky.
  5. Step 5: Remove from heat and sprinkle 2 tbsp chopped fresh cilantro before serving as a flavorful vegetarian main or side dish.

Frequently asked questions

How long does Tamarind and Jaggery Glazed Grilled Eggplant Steaks take to make?

Total time is about 25 minutes (10 min prep + 15 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 Tamarind and Jaggery Glazed Grilled Eggplant Steaks?

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 tamarind paste from drying out.

Can I substitute ingredients in Tamarind and Jaggery Glazed Grilled Eggplant Steaks?

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 Tamarind and Jaggery Glazed Grilled Eggplant Steaks 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 Tamarind and Jaggery Glazed Grilled Eggplant Steaks 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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