Recipe: Sticky eggplant hawker rolls with tamarind almonds

Hawker rolls make an exotic change for a midweek meal. Photo / Fresh Media

Hawker rolls are a traditional Malaysian street food and come stuffed with all sorts of delicious fillings. This vegetarian version is per- the eggplant gives the filling substance and the rolls are packed with sweet and savoury flavours.

Sticky eggplant hawker rolls with tamarind almonds

Serves 4

Ingredients

1 eggplant

2 tsp sesame oil

3 cloves garlic, thinly sliced

½ Tbsp ginger

1 tsp cornflour

2 Tbsp boiling water

2 Tbsp soy sauce

½ Tbsp brown sugar

1 red chilli, finely sliced

salt

Tamarind Almonds

1 cup whole almonds

1 tsp tamarind paste

1 tsp honey

1 tsp oil

To serve

4 paratha bread

4 handfuls of slaw

Fresh coriander

Fresh mint

Mayonnaise

Method

1. Cook the paratha per the instructions on the packet.
2. For the tamarind almonds: Place the almonds into a bowl, add the tamarind paste, honey and oil. Toss to coat the almonds. Bake at 180C for 15-20 minutes, tossing at the halfway mark.
3. Remove from the oven and set aside to cool.
4. For the sticky eggplant: In a bowl mix together the cornflour and 3 Tbsp boiling water. Set aside.
5. Cut the eggplant into cubes.
6. Heat the sesame oil in a large frying pan. Add the eggplant and cook until golden brown.
7. Remove the eggplant from the pan and place on a plate lined with kitchen paper. Set aside.
8. Add the ginger, garlic and sliced chilli to the pan and cook until fragrant. Add the soy sauce, brown sugar and cornflour mixture into the pan. Once the mixture is bubbling, add the eggplant back into the pan and toss. 
9. To build the hawker rolls: Roughly chop the tamarind almonds. Spread a generous amount of mayonnaise on to the paratha. Add the slaw, sticky eggplant, fresh coriander, fresh mint and tamarind almonds on top.

Note

Some supermarkets stock frozen paratha; or try Asian or Indian food stores.