Roasted Eggplant W/ Peanut Sauce & Fresh Herbs

I would eat this peanut sauce on truly anything. ANYTHING. It’s so so good. Even if you’re not into eggplant or feeling this recipe— you should make the peanut sauce and use it as a dip or toss something else you like in it, because it is life changing. It’s spicy, earthy, slightly sweet and tart, peanuty…just everything good!

INGREDIENTS

for the eggplant

1 large or two small eggplants (cubed)

1 tablespoon oil (olive or avocado)

1 tablespoon tamari or soy sauce

1 teaspoon toasted sesame oil

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 handful of fresh basil

1 handful of fresh cilantro

1/2 bunch of green onions, thinly sliced

1 handful fresh mint

1 to 2 tablespoons sesame seeds for serving

for the peanut sauce

2 to 4 garlic cloves

1 inch knob of ginger

3 tablespoons tamari or soy sauce

3 tablespoons peanut butter

2.5 tablespoons maple syrup or honey

2.5 tablespoon rice vinegar

1 teaspoon toasted sesame oil

1 to 2 tablespoons chili oil or sriracha (depending how spicy you want it)

1 tablespoon lime juice (1/2 a lime)

DIRECTIONS

Preheat your oven to 400 degrees F.

Toss the cubed eggplant with the oil and seasoning and spread out evenly on a parchment lined baking sheet. Roast for 25-30 minutes or until the eggplant is browned on the outside and soft inside.

While the eggplant cooks, prepare the peanut sauce. I like to make this in a mini food processor so it gets super creamy and blended, but feel free to finely mince everything and mix by hand. Add the garlic and ginger first to get it finely minced, then add the rest of the sauce ingredients and blend until nicely combined and creamy. Add a little bit of water if you need to thin the sauce out.

Add the roasted eggplant to a pan and pour over enough sauce to coat it— you should have leftover sauce to serve on the side. Stir in the basil to allow it to wilt and allow the flavors to meld together for about 5 minutes. Sprinkle with about 1 tablespoon sesame seeds.

Serve with rice, extra sauce on the side, and top with cilantro, mint, more basil (if you want!), and sliced green onions. Add some sliced chilis if you like some heat!