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
- Preheat oven to 375. Toss the eggplant in olive oil and season with salt and pepper.
- Spread the cubes in a single layer on a baking sheet. Roast the eggplant for 45 minutes.
- 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.
- 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.