This deliciously different roasted eggplant side dish is enhanced with the flavors of chiles, peanuts and mint.

roasted eggplant on a plate with chiles peanuts and mint
Roasted Eggplant with Chiles, Peanuts and Mint
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Roasted Eggplant with Chiles, Peanuts and Mint

Love this very different side dish… it's unexpectedly delicious!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 6 servings (as a side dish)
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Ingredients

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.

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