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Vegan Eggplant with Peanut Sauce Recipe
Ingredients
- 2 large eggplant trimmed
- 2
tablespoon olive oil - Salt and ground black pepper
- 2 cup unsweetened coconut milk
- 1/2 cup peanut butter
- 2 clove garlic minced
- 2 tablespoon natural sugar
- 2 tablespoon fresh lemon juice
- 2 tablespoon wheat-free tamari
- 1/4 teaspoon cayenne or to taste
- 2 tablespoon minced fresh spring onions
Instructions
- Preheat the oven to 425°F. Halve the eggplant lengthwise, then cut each half crosswise into 1/4-inch-thick slices. Arrange the eggplant slices on a lightly oiled baking
sheet , brush them with the olive oil, and season with salt and pepper to taste. Bake, turning once, until softened and browned on both sides, about 15 minutes. - While the eggplant is baking, make the sauce. In a medium
saucepan , combine the coconut milk, peanut butter, garlic, sugar, lemon juice, tamari, and cayenne. Bring to a boil, then reduce the heat to low and simmer, stirring frequently, until the sauce thickens slightly, about 5 minutes. - Arrange the eggplant slices on a platter and top with the sauce. Garnish with the spring onions.
Notes
Inspired by: olivesfordinner
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