Name: Roasted Eggplant with Chiles, Peanuts and Mint
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ¼ cup unsalted peanuts; 5 tablespoons + 1 teaspoon peanut oil; kosher salt; 4 medium Japanese or Chinese eggplants ((the skinny type)); ¼ teaspoon crushed red pepper flakes, (more or less to taste); 2 tablespoons fresh lime juice; 1 teaspoon honey; 12 medium fresh mint leaves, (coarsely torn (about 3 tablespoons))

Roasted Eggplant with Chiles, Peanuts and Mint

This recipe has been featured in a post on The Recipe Girl blog: Roasted Eggplant with Chiles, Peanuts and Mint.

roasted eggplant on a plate with chiles peanuts and mint

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Roasted Eggplant with Chiles, Peanuts and Mint

By RecipeGirl.com (adapted slightly from Fine Cooking)

Love this very different side dish... it's unexpectedly delicious!

Prep: 15

Cook: 15

Total: 30

Servings: 6 servings (as a side dish)

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Ingredients

▢ ¼ cup unsalted peanuts
▢ 5 tablespoons + 1 teaspoon peanut oil
▢ kosher salt
▢ 4 medium Japanese or Chinese eggplants (the skinny type)
▢ ¼ teaspoon crushed red pepper flakes, more or less to taste
▢ 2 tablespoons fresh lime juice
▢ 1 teaspoon honey
▢ 12 medium fresh mint leaves, coarsely torn (about 3 tablespoons)

Instructions

Position rack in middle of oven and preheat to 425°F.
Scatter peanuts in a pie plate and toss them with 1 teaspoon oil and a generous pinch of salt. Roast, shaking pan once or twice, until peanuts are a golden brown (about 5 minutes). Set aside to cool and then coarsely chop them up.
Reduce oven temperature to 375℉.
Rinse the eggplant. Trim off tops and then cut eggplant in half lengthwise. In a large shallow pan, toss eggplant with 2 tablespoons of the oil and the red pepper flakes. Put eggplant cut-side-up on a rimmed baking sheet and sprinkle generously with salt. Roast until eggplant is tender when pierced with a fork and the flesh has turned a light golden brown, 10 to 12 minutes.
While eggplant is roasting, whisk 3 tablespoons oil with lime juice, honey and ¼ teaspoon salt in a small bowl. Season to taste with more salt, if necessary.
With the eggplant still on the center rack, turn the broiler on high and broil the eggplant until well-browned on top, about 5 minutes.
Transfer eggplant to a serving platter. Drizzle with dressing and sprinkle with mint and peanuts. Serve immediately.

Nutrition

Serving: 1serving, Calories: 190kcal, Carbohydrates: 12g, Protein: 3g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Sodium: 199mg, Potassium: 405mg, Fiber: 5g, Sugar: 7g, Vitamin A: 147IU, Vitamin C: 5mg, Calcium: 23mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.