SUNSET® Roasted Baby Eggplant with Spicy Peanut Soy Dressing
A fabulous flavor combination! Try it with grilled lamb or chicken kebabs or with shrimp skewers.
Makes 6 servings
5-6 SUNSET® Baby Eggplants (1.75 lbs)
1/2 tsp salt
Spicy Peanut Soy Dressing
3 Tbsp creamy peanut butter
1 Tbsp each finely minced garlic and ginger
2 Tbsp fresh lime juice
1 tsp sugar
3 Tbsp soy sauce
1/2 tsp Asian chili paste
2 Tbsp vegetable oil
- Preheat an oven to 400 degrees F.
- Cut the stem off each eggplant. Then quarter each eggplant lengthwise. Place eggplant wedges on a lightly greased baking sheet. Brush or drizzle eggplant lightly with oil on each side. Sprinkle with salt. Bake for about 18-20 minutes or until tender.
- Meanwhile, in a large bowl whisk together the dressing ingredients until smooth. Place the cooked eggplant on a platter and drizzle with the dressing. Garnish with sliced green onion if desired. Serve warm or cold.