Grilled Eggplant with Peanut-Cilantro Salsa

Eggplant Ingredients:
  • 2 large purple eggplant or several slender varieties
  • Salt 
  • Sesame oil
Salsa Ingredients:
  • ⅓ c roasted peanuts, roughly chopped
  • Large handful fresh cilantro, leaves picked and roughly chopped
  • Several sprigs fresh mint, leaves picked and roughly chopped
  • 3 green onions, sliced thin (whites and an inch or 2 of the green stems)
  • ½ tsp honey
  • 1 tsp soy sauce
  • 1 tsp rice wine vinegar
  • Pinch red pepper flakes
  • 1 clove garlic, grated
  • Extra cilantro and mint for garnish
  1. Cut a thin slice lengthwise from each long side of the eggplant. Cut tops and bottoms off, then cut lengthwise into ½” slices (slender varieties can just be cut in half).
  2. Lay the slices on paper towels and sprinkle with salt. Set aside while you prepare salsa.
  3. Combine salsa ingredients in a small bowl and stir to combine. Taste and adjust seasoning with salt or vinegar as needed.
  4. Prepare a grill pan over high heat. Pat eggplant dry with paper towels and brush with sesame oil.
  5. Grill over medium high heat until slices begin to soften and appear marked by the grill. Remove to a serving platter as they finish cooking.
  6. Top with salsa and serve with warm, fluffy rice.

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