Ingredients with Measurements:
- 1 large eggplant, cut into cubes
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
- Salt and pepper to taste
- Chopped scallions and cilantro for garnish
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange the eggplant cubes on the baking sheet and season with salt and pepper. Roast for 20-25 minutes or until tender and lightly browned.
3. In a blender or food processor, combine the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, red pepper flakes, and water. Blend until smooth.
4. In a large bowl, toss the roasted eggplant with the peanut sauce until well coated.
5. Serve the eggplant and peanut sauce garnished with chopped scallions and cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 23g
- Protein: 10g
- Fiber: 6g
- Sugar: 12g
Substitutions for ingredients:
- You can use almond butter or cashew butter instead of peanut butter.
- Tamari can be used instead of soy sauce.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- You can add other roasted vegetables like bell peppers or zucchini.
- You can add cooked chicken or shrimp for extra protein.
Tips and tricks:
- Make sure to cut the eggplant into even-sized cubes for even roasting.
- You can make the peanut sauce ahead of time and store it in the fridge for up to a week.
- If the sauce is too thick, add more water to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the eggplant and peanut sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the eggplant and peanut sauce in a bowl or on a plate.
- Garnish with chopped scallions and cilantro.
Garnishes:
- Chopped scallions and cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy.
Troubleshooting advice:
- If the eggplant is not cooked through after 25 minutes, you can continue roasting it for another 5-10 minutes.
Food safety advice:
- Make sure to wash the eggplant before cutting it.
- Store any leftovers in the fridge and reheat thoroughly before eating.
Food history:
- Eggplant and peanut sauce is a popular dish in Southeast Asian cuisine.
Flavor profiles:
- This dish is savory, nutty, and slightly sweet.
Serving suggestions:
- Serve the eggplant and peanut sauce as a main dish or as a side dish.
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Region: Thai