Spicy Thai Eggplant

2 ½ pounds eggplant, peeled and diced into 1 inch cubes

¼ cup olive oil

Salt and pepper to taste

¼ cup peanuts

2 ½ Tbsp sambal oelek chili paste

½ bunch cilantro, chopped

1 Tbsp fresh mint, chopped

4 each scallions, chopped

1 Tbsp lime juice

1 clove garlic, chopped

1 ½ tsp ginger, pressed or pureed

1 Tbsp hot sesame oil

¼ cup canola oil

1 ½ Tbsp creamy peanut butte

  1. Preheat oven to 375.  Toss the eggplant in olive oil and season with salt and pepper.  
  2. Spread the cubes in a single layer on a baking sheet.  Roast the eggplant for 45 minutes.
  3. While the eggplant is roasting, combine the rest of the ingredients into a food processor.  Turn the food processor on high for 3-4 minutes, until all of the ingredients are pureed.
  4. Combine the eggplant and the sauce in a large pan on low-medium heat for 3-4 minutes and mix well.  Season with salt and pepper to taste. Serve hot.
Posted in: ,