Smoky grilled eggplant shines with creamy peanut sauce and fresh herbs. Vibrant, easy, and full of flavor.
# Components:
→ Eggplant Preparation
01 - 2 medium eggplants
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Peanut Dressing
05 - 1/3 cup creamy peanut butter
06 - 2 tablespoons soy sauce or tamari
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon lime juice
09 - 1 tablespoon maple syrup or honey
10 - 1 to 2 teaspoons sriracha or chili garlic sauce
11 - 2 tablespoons warm water, plus more as needed
→ Toppings
12 - 1/4 cup chopped roasted peanuts
13 - 2 tablespoons chopped fresh cilantro
14 - 1 small red chili, thinly sliced (optional)
15 - 2 tablespoons sliced scallions
# Directions:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Cut eggplants lengthwise into 1/2-inch thick slabs. Brush both sides with olive oil, then season evenly with salt and ground black pepper.
03 - Place eggplant slices on the hot grill. Cook for 4 to 5 minutes per side until golden brown and tender. Transfer to a serving platter.
04 - In a mixing bowl, combine peanut butter, soy sauce or tamari, rice vinegar, lime juice, maple syrup or honey, sriracha, and warm water. Whisk thoroughly. Add additional water as needed to achieve a smooth, pourable consistency.
05 - Drizzle the warm grilled eggplant with peanut sauce. Finish with chopped peanuts, cilantro, sliced red chili, and scallions as desired.
06 - Serve immediately or at room temperature as a main or side with accompaniments of choice.
