Grilled Eggplant with Peanut Ginger Sauce
Ingredients
The eggplant
-
2
medium
eggplants, sliced into 1-inch thick rounds
-
1
tablespoon
sea salt, plus extra
The sauce
-
¼
cup
natural peanut butter
-
¼
cup
maple syrup
-
¼
cup
coconut aminos or tamari soy sauce
-
1
clove
garlic, finely grated
-
2
inches
fresh ginger, peeled and finely grated
-
to taste
ground black pepper
-
to taste
chili flakes (optional)
The garnish
-
2
green onions, thinly sliced
-
1
sprig
fresh mint, leaves thinly sliced
-
¼
cup
roasted and salted peanuts, coarsely chopped
Miscellaneous
-
as needed
heat-tolerant oil spray, such as avocado
Instructions
- 1. Place eggplant slices in a colander, sprinkle with salt, and let rest for 20 minutes.
- 2. While the eggplant rests, whisk together peanut butter, maple syrup, coconut aminos, garlic, and ginger in a bowl to make the sauce.
- 3. Preheat the grill to high and prepare a clean kitchen towel and baking sheet.
- 4. Rinse the eggplant to remove excess salt and pat dry with a towel.
- 5. Place eggplant on the baking sheet, spray with oil, and season with salt, pepper, and chili flakes.
- 6. Grill the eggplant for about 3 minutes on each side until char marks appear and the eggplant softens.
- 7. Transfer grilled eggplant to a platter, drizzle with peanut ginger sauce, and garnish with green onions, mint, and chopped peanuts. Serve immediately.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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