Hot and Cold Eggplant “Salad”

Name: Hot and Cold Eggplant “Salad”
Total time: PT-498204H52M3S
Ingredients: 2 tablespoons extra virgin olive oil (for grilling), plus 3 tablespoons (for marinating); 8 Japanese (or, alternatively, Italian) eggplants, cut into ¼-inch-thick coins; 3 tablespoons rice vinegar; 2 small cloves garlic, grated; 1 tablespoon sugar; Salt, to taste; 1/3 cup natural peanut butter; 1/3 cup chicken broth; 2 tablespoons honey; 2 tablespoons soy sauce; 3 tablespoons lime juice; 2 small cloves garlic, grated; 2-3 fresnos (or, alternatively, red jalapeno peppers), stemmed, deseeded, and finely diced; Salt, to taste; Roasted peanuts, crushed or chopped; Fresh cilantro, torn or chopped

Prevent your screen from going dark

Cook Mode Prevent your screen from going dark

Makes 4 servings 1x

Time 15 minutes, plus chilling time

Units Scale

Ingredients

For the eggplant:

2 tablespoons extra virgin olive oil (for grilling), plus 3 tablespoons (for marinating)
8 Japanese (or, alternatively, Italian) eggplants, cut into 1/4-inch-thick coins
3 tablespoons rice vinegar
2 small cloves garlic, grated
1 tablespoon sugar
Salt, to taste

For the peanut sauce:

1/3 cup natural peanut butter
1/3 cup chicken broth
2 tablespoons honey
2 tablespoons soy sauce
3 tablespoons lime juice
2 small cloves garlic, grated
2–3 fresnos (or, alternatively, red jalapeno peppers), stemmed, deseeded, and finely diced
Salt, to taste

For garnish:

Roasted peanuts, crushed or chopped
Fresh cilantro, torn or chopped

Instructions

Brush a grill pan or a large cast iron skillet with oil over high heat. Once hot, add a single layer of eggplant coins (so that they all have full contact with the pan or skillet). Season lightly with salt, and once the eggplants develop some char (about 2-4 minutes), flip them and cook for 1 minute on the other side (cook in batches if needed). Transfer the eggplant coins to a large mixing bowl to cool. While you wait for the eggplant to cool, whisk together the 3 tablespoons of oil, rice vinegar, grated garlic, sugar, and salt. Taste and adjust as needed. Pour over eggplants and toss, then cover and transfer to the refrigerator until ready to eat. Note: These are best made ahead, at least one day and up to five days in advance.
Prepare your peanut sauce: In a mixing bowl, use a whisk to combine peanut butter, broth, honey, shoyu, lime juice, grated garlic, diced fresnos, and salt. Taste and adjust as needed. Note: This sauce holds well in the refrigerator for up to 5 days, and it’s also great with rice dishes, spring rolls, pan-fried tofu, and grilled chicken.
When ready to eat, warm the peanut sauce (in a pot on the stove or in a microwave-safe bowl) and stir in chopped roasted peanuts and fresh cilantro. Transfer to serving bowls and top with a generous amount of chilled marinated eggplant and enjoy immediately.