Spicy Eggplant (Baingan) Macaroni

Ingredients

• 150 g macaroni pasta
• 1 medium eggplant
• 2 tablespoons tamarind paste
• 1 teaspoon red chili powder
• 1 teaspoon smoked paprika
• 2 pieces garlic cloves
• 2 tablespoons fresh coriander leaves
• 2 tablespoons vegetable oil
• ½ teaspoon salt
• ¼ cup water(optional)

Instructions

1. 1

   Preheat the oven to 200°C (390°F). Cut the eggplant into 1‑inch cubes, toss with 1 tablespoon oil, salt, and smoked paprika, then roast on a baking sheet for 15 minutes until tender and lightly charred.

2. 2

   While the eggplant roasts, cook the macaroni in salted boiling water according to package directions (about 8‑10 minutes), then drain and set aside.

3. 3

   In a skillet, heat the remaining 1 tablespoon oil over medium heat, add minced garlic and sauté 1 minute, then stir in tamarind paste, red chili powder, and ¼ cup water; simmer 3‑4 minutes until the sauce thickens.

4. 4

   Add the roasted eggplant and cooked macaroni to the skillet, toss to coat evenly with the sauce, and cook together for another 2 minutes to blend flavors.

5. 5

   Serve hot, garnished with fresh coriander leaves.