PAN-ROASTED EGGPLANT WITH PEANUT-CHILE SAUCE

Pan-Roasted Eggplant With Peanut-Chile Sauce image

The chef Cal Peternell, who ran the Chez Panisse kitchen for many years, has a knack for inventing vegetable dishes that are infused with complex flavors. In this recipe, he weighs the eggplant slices down while they roast (like chicken under a brick), which presses out extra liquid and forms a magnificent crust. Finished with a rich, spicy ginger-peanut sauce and sparked with cool, crunchy fresh herbs, it's equally satisfying room temperature as a salad or warm as a vegetarian entrée, served with rice.

Provided by Julia Moskin

Categories dinner, for two, weekday, vegetables, appetizer, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

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Ingredients

2 eggplants, about 1 pound each
Kosher or sea salt
1/4 to 1/2 cup roasted peanuts, crushed or chopped, more as desired
1/4 teaspoon ground cumin
1 medium garlic clove, pounded to a paste or finely chopped
2 to 3 tablespoons sambal oelek, Sriracha or other red chile paste, more to taste
7 tablespoons olive or vegetable oil, more as needed
1 (2-inch) piece fresh ginger, cut into fine julienne
2 large or 3 small scallions, white and light green parts only, chopped or thinly sliced lengthwise into fine julienne
1/2 cup loosely packed cilantro leaves

Steps:

Prepare two heavy skillets: One large skillet and one medium skillet that fits inside the large one. Wrap the medium skillet in foil.
Using a vegetable peeler, peel wide strips of skin off the eggplants lengthwise, so that they are striped. Cut them crosswise into 3/4-inch thick rounds, and sprinkle them with about 1 teaspoon salt.
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.
Heat the oven to 200 degrees and place a large baking sheet in it to warm.
In the large skillet, heat 3 tablespoons oil over medium heat until just shimmering. Working in batches, add a single layer of eggplant slices and place the medium skillet on top to press the eggplant flat. Cook, adjusting the heat so you hear the sound of sizzling (not popping, which would indicate burning). Check the color after 3 minutes. When nicely browned all over, about 5 minutes, flip the rounds and place the medium skillet on top again. Cook the other side until lightly browned, about 4 minutes, and transfer to the hot sheet pan in the oven. Add more olive oil to the pan and repeat with remaining eggplant.
When all the eggplant slices are cooked, lightly wipe out the large skillet and reheat over low heat. 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.

Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 440 milligrams, Sugar 5 grams, TransFat 0 grams