2 eggplant (medium, halved lengthwise)
2 tbsp extra virgin olive oil
¼ tsp sea salt
2 tbsp all natural peanut butter
1 tbsp tamari
1 ½ tsp lime juice
1 tsp maple syrup
¼ tsp red pepper flakes
2 tbsp water
2 stalks green onion (sliced)
2 tbsp cilantro (chopped)
Directions
1
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Score the eggplant flesh in a crosshatch pattern. Brush with oil and sprinkle with salt.
- Place cut-side down on the baking sheet. Cook in the oven for 30 to 35 minutes or until caramelized and very tender.
- In a bowl, whisk together the peanut butter, tamari, lime juice, maple syrup, red pepper flakes, water, and green onions.
- Drizzle the dressing over the cooked eggplant and top with cilantro. Divide evenly between plates and enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is one-half eggplant with dressing.
More Flavour
Add grated ginger and/or toasted sesame seeds.
Additional Toppings
Shredded carrots, cucumber ribbons, and/or crushed peanuts.
Serve It With
Rice, quinoa, or steamed greens.
Ingredients
2 eggplant (medium, halved lengthwise)
2 tbsp extra virgin olive oil
¼ tsp sea salt
2 tbsp all natural peanut butter
1 tbsp tamari
1 ½ tsp lime juice
1 tsp maple syrup
¼ tsp red pepper flakes
2 tbsp water
2 stalks green onion (sliced)
2 tbsp cilantro (chopped)