Grilled Eggplant with Peanut Ginger Sauce

This recipe is courtesy of Laura Wright of The First Mess. It’s easy and yummy and you could even just make the sauce! It’s great for dipping.  It serves 4 to 6 depending on everyone’s appetite. And is ready in 50 minutes from start to finish even though the prep time is only 20 minutes and cooking time is 10 minutes. Enjoy!

Ingredients:

2 medium eggplants cut into rounds

1 tablespoon salt

¼ cup of peanut butter

¼ cup maple syrup

¼ cup tamari (soy sauce)

1 clove garlic finely, grated

2” piece of fresh ginger finely grated

2 scallions, thinly sliced

¼ cup roasted peanuts coarsely chopped

Directions:

1.     Set a large colander in the sink. Add the rounds of eggplant and sprinkle with salt. Let them rest for 20 minutes.

2.     While the eggplant is resting make the peanut sauce. In a medium bowl whisk together the peanut butter, maple syrup, tamari, garlic, and ginger. Once it is smooth and blended, set aside.

3.     Start the grill. You want it hot.

4.     Place a clean kitchen towel and a large baking sheet on the counter. Rinse the eggplant. Transfer the rinsed eggplant to the kitchen towel and pat until they are completely dry.

5.     Transfer dried eggplant to the baking sheet. Spray both sides of the eggplant with cooking oil. Season each round with salt & pepper & chili flakes if using.

6.      Place eggplant on the grill. Cook until char marks appear on the undersides (about 3 minutes). Flip the eggplant over and cook until char marks appear on the undersides (about 3 minutes).

7.     Transfer eggplant to a serving platter. Drizzle the peanut ginger sauce over the top.

8.     Garnish with sliced scallions, chopped peanuts and serve immediately.