Eggplant is available year-round, but the end of summer is when it’s in its prime. Only made better by one crucial technique: salting. Slice the eggplant, sprinkle with salt, and let it sit for an hour to have it come out extra sweet, creamy, and crisp after roasting. (The almond butter sauce has everything you like about sweet-and-salty peanut sauce, but it’s more allergy friendly.)Print
- 1 1/2 pounds eggplant (about 2 medium eggplants), cut into 1/2-inch slices
- Olive oil
- 1/3 cup unsalted almond butter
- 1 tablespoon hummus
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
- 1/2 teaspoon Sriracha, chili oil, chili sauce, or pinch of dried chili flakes
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1/4 cup water
- Handful cilantro leaves (optional garnish)
- Cover both sides of eggplant slices with a sprinkling of salt. Let sit in a colander over a bowl for about an hour to drain the excess liquid. Rinse off salt and pat eggplant dry.
- Put eggplant slices on a baking sheet covered in parchment paper or foil. Brush each side lightly with olive oil and roast in a 400-degree oven to 40-50 minutes, flipping halfway, until fork-tender. Set aside to cool.
- While eggplant is roasting, make the almond butter sauce: Put almond butter, hummus, sugar, fish sauce, garlic, ginger, chili oil/flakes, lime juice, and salt in a food processor or blender. Blend. Then, add water, 1 tablespoon at a time, until you get a thick yet slightly runny sauce. (You may not need the entire 1/4 cup of water.)
- Plate eggplant slices and spoon sauce over top. Garnish with cilantro leaves and serve immediately.