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Grilled Eggplant with Peanut Sauce Recipe

Ingredients

• 2-4 Ichiban Eggplant, cut into 1/2 inch slices from stem end to blossom end – peeling optional
• Salt to taste
• 1 tsp Sesame oil
• 1 tsp Olive oil
• 1 Clove Garlic, minced
• 1 Shallot (or onion), minced
• 1/4 tsp Crushed red pepper flakes
• 1/4 Cup Natural crunchy peanut butter
• 2 tsp Soy sauce
• 1 tsp Honey
• 2 tsp Lemon juice
• Olive oil for brushing eggplant

Instructions

Prepare barbecue, broiler or stove top grill pan Simmer sesame and olive oil in small saucepan and sauté garlic, shallot, and the red pepper flakes until vegetables are soft. Add the peanut butter and cook, stirring often, for one minute. Add the soy sauce, lemon juice and one cup of water. Bring the mixture to a boil until it starts to thicken, then season with salt (and pepper) to taste. Simmer while sauce thickens.

Brush the eggplant with olive oil and grill on all sides until just cooked. (About 7-8 minutes) Serve eggplant on plate with peanut sauce over it.