Grilled Eggplant With Spicy Peanut Sauce Recipes

INDONESIAN-STYLE GRILLED EGGPLANT WITH SPICY PEANUT SAUCE W

Steps:

• Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry. In a small saucepan cook the garlic, the shallot, and the chili in the sesame oil over moderately low heat, stirring occasionally, until the vegetables are softened, add the peanuts, and cook the mixture, stirring, for 1 minute. Add the soy sauce, the sugar, the lemon juice, and 1 cup water, boil the mixture, stirring occasionally, until it is thickened slightly, and add salt and pepper to taste. Brush the eggplant, patted dry, with the vegetable oil and grill it on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 7 to 8 minutes, or until it is just cooked. Transfer the eggplant to a serving plate and spoon the peanut sauce over it. Serves 4. Gourmet July 1990

EGGPLANT WITH PEANUT DRESSING

Steps:

• Puree 2 tablespoons peanut butter, 1 garlic clove, the juice of 1 lemon and some fresh oregano in a blender. Blend in 3 tablespoons each olive oil and water; add salt and pepper. Brush 2 thinly sliced eggplants with olive oil, season with salt and pepper and grill 3 minutes per side. Top with the peanut dressing, more oregano and red pepper flakes.

SPICY GRILLED EGGPLANT

Steps:

• Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.

GRILLED EGGPLANT WITH GARLICKY TAHINI-YOGURT SAUCE

Steps:

• Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill eggplant over indirect heat, turning occasionally, until completely tender, 1-1½ hours (depending on size and type).
• Meanwhile, grill whole garlic heads over indirect heat until cloves are tender and jammy, 40-50 minutes.
• Mix together yogurt and tahini in a small bowl; season with salt. Slice heads of garlic in half crosswise and squeeze cloves into yogurt mixture; stir well to incorporate.
• Cut a slit lengthwise down each eggplant and carefully pull open with your hands. Arrange on a platter and squeeze juice from lemon over; season with salt. Dollop yogurt sauce around and sprinkle with sumac. Serve with spoon sauce.

GRILLED EGGPLANT WITH SPICY PEANUT SAUCE

Steps:

• In a medium saucepan heat the sesame oil over medium heat.
• Add the garlic and red pepper flakes.
• Saute for 1 minute.
• Whisk in the peanut butter, tamari, lime juice, sugar and water, cooking for 2 minutes.
• Add a touch of water-you want the sauce to be the consistency of hot fudge sauce.
• Keep warm over low heat.
• Heat your grill to medium high heat.
• Slice the eggplant 1/2 inch thick.
• Brush both sides with oil and lightly salt.
• Grill for 8-10 minutes or until tender and lightly browned.
• Brush lightly with sauce and serve with remaining sauce.

INDONESIAN-STYLE GRILLED EGGPLANT WITH SPICY PEANUT SAUCE WHITE

Steps:

• Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry. In a small saucepan cook the garlic, the shallot, and the chili in the sesame oil over moderately low heat, stirring occasionally, until the vegetables are softened, add the peanuts, and cook the mixture, stirring, for 1 minute. Add the soy sauce, the sugar, the lemon juice, and 1 cup water, boil the mixture, stirring occasionally, until it is thickened slightly, and add salt and pepper to taste. Brush the eggplant, patted dry, with the vegetable oil and grill it on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 7 to 8 minutes, or until it is just cooked. Transfer the eggplant to a serving plate and spoon the peanut sauce over it.

INDONESIAN-STYLE GRILLED EGGPLANT WITH SPICY PEANUT SAUCE

Steps:

• Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry.
• In a small saucepan cook the garlic, the shallot, and the chili in the sesame oil over moderately low heat, stirring occasionally, until the vegetables are softened.
• Add the peanuts, and cook the mixture, stirring, for 1 minute.
• Add the soy sauce, the sugar, the lemon juice, and 1 cup water, bring to a boil and simmer the mixture, stirring occasionally, until it is thickened slightly. Add salt and pepper to taste. Brush the dried eggplant with the vegetable oil and grill it, turning it, for 7 to 8 minutes, or until it is just cooked. You can grill this outside over charcoal or on a stovetop or George Forman grill.
• Transfer the eggplant to a serving plate and spoon the peanut sauce over it.

STEAMED EGGPLANT WITH SPICY PEANUT SAUCE

Steps:

• In a bowl, whisk together peanut butter, 1/3 cup water, soy sauce, sugar, lime zest, lime juice, sambal olek and garlic.
• Trim the ends of the eggplant. If using baby eggplant, peel them. Place in a steamer basket set over a pan of simmering water. Cover and cook until tender, about 10 minutes. (Alternatively, you can wrap the eggplants individually in parchment and microwave until tender, 3 to 4 minutes.) Halve eggplants lengthwise.
• Transfer eggplants to a platter, cut side up. Spoon peanut sauce over eggplant. Garnish with peanuts and scallions.

SPICY ROASTED EGGPLANT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking pan with cooking spray.
• Toss eggplant with Italian seasoning, garlic powder, cayenne, salt, and pepper in the prepared baking pan. Cover with foil.
• Roast in the preheated oven for 40 minutes. Remove foil and reduce oven temperature to 300 degrees F (150 degrees C). Add tomato sauce and cook for 15 more minutes.