EGGPLANT WITH PEANUT-CHILE SAUCE

Eggplant with Peanut-Chile sauce image

Number Of Ingredients 9

2 eggplants
1/4 - 1/2 cup roasted peanuts
1/4 teaspoon cumin
1/2 teaspoon crushed garlic
2-3 tablespoon sambal oelek, sriracha, red chili pasre
7 tablespoons olive oil
2 tablespoons ginger, julienned
3 scallions, chopped, sliced or julienned
1/2 cup culantro leaves

Steps:

Cut eggplant into 3/4 inch slices, salt, drain, oil, roast until tender
Make the sauce: In a bowl, combine the peanuts, cumin, garlic, 2 tablespoons chile paste, a pinch of salt and 3 tablespoons oil. Taste and adjust the seasonings with chile paste and salt.
Add 1 tablespoon oil, swirl to heat through and add ginger. Let sizzle, stirring, until just beginning to brown, then scrape the cooked ginger and oil into the peanut sauce. Stir and taste again.
To serve, arrange the eggplant slices on a platter. Use a spoon to drizzle sauce over the top (you might not use all the sauce). Scatter scallions and cilantro on top.