Charred Eggplant With Spicy Tomato Sauce and Peanuts
Ingredients
The sauce
-
1
each
shallot, unpeeled, halved
-
4
cloves
garlic
-
4
small
tomatoes (about 1 lb.)
-
½
bunch
cilantro, tough stems trimmed
-
Juice of 1
lime
-
3
each
green Thai chiles
-
3
Tbsp.
fish sauce
-
1
tsp.
dark brown sugar
The eggplant and assembly
-
6
each
Italian eggplants, halved
-
to taste
Extra-virgin olive oil (for drizzling)
-
to taste
Kosher salt
-
½
cup
unsalted dry-roasted peanuts
-
to taste
thinly sliced serrano chiles
-
to taste
coarsely chopped cilantro
Instructions
- Prepare the grill for medium indirect heat.
- Thread shallot and garlic onto a metal skewer, grill with tomatoes until charred.
- Remove skins from shallot and garlic, blend with tomatoes, cilantro, lime juice, chiles, fish sauce, and brown sugar.
- Prepare eggplants by drizzling with oil and seasoning with salt, then grill until tender.
- Transfer grilled eggplants to a platter, drizzle with tomato sauce, and top with peanuts, chiles, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
7g
Sodium
500mg
Cholesterol
0mg
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