Grilled Eggplant with Spicy Peanut Sauce
"Here's a great grilled dish for vegetarians-serve with Chicken Satay, recipe #55782 for your meat loving friends and family and everyones happy!"
photo by Rinshinomori
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 teaspoons sesame oil
- 4 cloves garlic, minced
- 1 -2 teaspoon crushed red pepper flakes, up to you
- 2⁄3 cup crunchy peanut butter
- 4 teaspoons tamari
- 4 teaspoons fresh lime juice
- 2 teaspoons sugar
- 2⁄3 cup water
- 2 medium eggplants
- vegetable oil, for brushing
directions
- In a medium saucepan heat the sesame oil over medium heat.
- Add the garlic and red pepper flakes.
- Saute for 1 minute.
- Whisk in the peanut butter, tamari, lime juice, sugar and water, cooking for 2 minutes.
- Add a touch of water-you want the sauce to be the consistency of hot fudge sauce.
- Keep warm over low heat.
- Heat your grill to medium high heat.
- Slice the eggplant 1/2 inch thick.
- Brush both sides with oil and lightly salt.
- Grill for 8-10 minutes or until tender and lightly browned.
- Brush lightly with sauce and serve with remaining sauce.
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Reviews
-
Seriously yummy! The peanut butter sauce makes the eggplant killer, as does the grilling. -
I roasted my eggplant...just cut into cubes and baked them about 15 min at 375 which was easy. For the sauce, i cut back on the red pepper and then added extra soy milk and some sweet potato puree to sneak in some more veggies and it was completely undetectable!!!!! it actually mellowed all the flavors to perfection. i would have given this 5 stars for the sauce but i didnt care for it atop eggplant (which is one of my favorites). I think I would prefer it atop broccoli and carrots and snap pras. For his meal, I plated the eggplant over some rice and drizzled the peanut sauce on top. We also ended up using the leftover sauce as a dipper for our vegetable egg rolls. -
Excellent sauce! A great combination of sweet and spicy. I substituted lichi juice for the water and didn't need any sugar. -
For an Arabic tasting dish, cut the eggplant in cubes. Toss the eggplant with some cubed lamb and cook over medium heat until eggplant is very soft. Serve over rice cooked with chicken broth and top with plain yogurt. SO GOOD! -
To Chef #477472 - the sodium is miscalculated. I recalculated the entire recipe, and came out with about 541 g sodium per serving. And low sodium soy will lower that even further.
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Tweaks
-
Works great on the George Foreman - doubled up the layering to expedite time and with one flip of the eggplant about halfway through it grilled to perfection. -
Excellent sauce! A great combination of sweet and spicy. I substituted lichi juice for the water and didn't need any sugar.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois
