Roasted Eggplant Recipe With Almond Butter Coconut Sauce
In this enticing recipe, tender slices of eggplant are transformed into a delightful dish that marries the richness of almond butter and coconut milk with the zesty flavors of lime juice and cilantro. A tantalizing blend of flavors and textures awaits as the eggplant is roasted to perfection before being luxuriously drizzled with a velvety sauce. Get ready to savor a delightful explosion of tastes in every bite!
— Constant Cookbook
Ingredients
- 1 1/4 pounds eggplant (Japanese, globe or white)
- 1 tsp kosher salt
- 1 tbsp olive oil
- 1/3 cup almond butter
- 1/2 cup lite coconut milk
- 1 tsp brown sugar
- 1 tbsp fish sauce
- 1 tsp chili-garlic sauce
- 1 1/2 tsp fresh lime juice
- 1/4 cup minced cilantro
Instructions
- The Eggplant:
- Cut the eggplant into ½-inch slices. Sprinkle both sides of slices with kosher salt and, using your hands, gently press the salt into the eggplant.
- Lay the eggplant slices in a colander, set in a sink, and let it rest for 1 hour. This will help to draw some of the bitterness and extra liquid out of the eggplant, and will help to give the vegetable a pleasing taste and texture.
- Preheat the oven to 450 degrees F.
- Remove the eggplant slices from the colander, rinse off the salt and pat dry with paper towel.
- Line a baking sheet with foil. Lay the eggplant on the foil and brush both sides of the slices with olive oil.
- Roast the eggplant for 20 to 30 minutes, or until the eggplant is tender.
- The Sauce:
- While the eggplant is cooking, make the sauce. In a food processor or heavy-duty blender, combine the almond butter, lite coconut milk, brown sugar, fish sauce, chili-garlic sauce and lime juice. Pulse until the mixture is smooth.
- Pour the sauce into a small saucepan set over low heat. Cook, stirring occasionally, until the sauce is warm and slightly thickened, 5 to 7 minutes.
- Divide the eggplant slices between plates and drizzle with the sauce. Garnish with minced cilantro. Serve.
Nutrition
- Serving Size: 1 Serving (1/6 of Recipe)
- Calories: 148 kcal
- Carbohydrate Content: 10 g
- Protein Content: 4 g
- Fat Content: 11 g
- Saturated Fat Content: 2 g
- Sodium Content: 681 mg
- Fiber Content: 4 g
- Sugar Content: 5 g
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