Summer Recipes #2: Eggplant with Peanut & Sesame Sauce
A restaurant-like easy summer dish
Let’s keep the summer recipe series rolling! I’ve got plenty to share, so no time to waste.
Whether you call it aubergine or eggplant, this tasty veggie deserves a spot on your weekly menu, if it’s not there already!
Every summer, we grow some eggplants in our garden. A few years ago, I also grew the Japanese variety, and it was great! Even if you can get these veggies all year round, let me tell you, it’s a summer veg, so make the most of the season with simple recipes like this one I’m sending you today.
We relaunched our e-book Mediterranean Kitchen this week, so make sure you download your copy to enjoy all the Mediterranean flavors this summer!
Ingredients
Serves 2 30-40 Minutes
2 medium-sized eggplants
3 tablespoons of peanut butter (smooth or crunchy)
4 tablespoons tahini (you can normally find tahini at large supermarkets, Middle Eastern shops, or health food shops).
2 teaspoons of maple syrup. You can also add another sweetener of your choice.
1 tablespoon of soy sauce (or tamari for gluten-free option)
1 tablespoon of rice vinegar (optional)
1/4 cup water
Optional garnishes:
Crispy shallots
Peanuts
Fresh coriander
Cooking Method
Preheat the oven to 400F (200C). Pierce each eggplant 3-4 times with a fork and place them on a baking sheet. (make sure you pierce them before baking them, I’ve had an eggplant explosion before and I do not recommend it).
Roast the eggplants in the preheated oven for 30-40 minutes, or until they are soft when gently squeezed.
While the eggplants are roasting, prepare the sauce. In a medium bowl, whisk together the peanut butter, tahini, maple syrup, soy sauce, rice vinegar, and water until well combined and smooth.
Once the eggplants are done, remove them from the oven and transfer to serving plates.
Cut a lengthwise slit along each eggplant, being careful not to cut all the way through. Gently open the eggplants and pour the sauce over them, allowing it to seep into the cuts.
Garnish with crispy shallots, peanuts, and fresh coriander. If you like a bit of heat, add some chili sesame oil or sriracha.
Take a picture of your beautiful creation 📸, and enjoy!
This recipe was super simple to make and so delicious. We wanted to make it for a few weeks but didn’t find the time, I wish we would have made it way before!
Serving Ideas
This recipe doesn’t need much more to serve it. You can enjoy it as an appetizer, or as a main dish. You could cook some quinoa or rice to go with it, if you want to make it more filling, but the sauce itself is quite hearty.
We made our own crispy shallots, but you can buy them already made. If you want to make your own, coat sliced shallots with a batter made from rice flour and water, and fry until brown and crispy. Place them on a paper towel to release excess oil.
You can eat the whole eggplant, but we personally, prefer just to eat the filling. We find the skin a bit too hard, but that is just my personal preference!
Let me know if you have questions, and I hope you try and enjoy this recipe 💚
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Love,
Laura.
Made my mouth water just really this. Definitely giving it a try 😋