epicurious
Charred Eggplant With Spicy Tomato Sauce and Peanuts
Spicy charred tomato sauce inspired by the Thai condiment nam prik complements silky grilled eggplant and crunchy peanuts in this meat-free masterpiece.
👥 4 Servings👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●baking sheet
- ●knife
📝 Preparation Steps
1
Sauce
2
Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Thread shallot and garlic onto a metal skewer. Arrange skewer and tomatoes on grate over direct heat and grill, turning halfway through, until skins are blistered and charred and flesh is slightly tender, 10–⏱️ 12 minutes per side. Transfer skewers and tomatoes to a large plate; remove skins from shallot and garlic.
A metal skewer
3
Combine tomatoes, shallot, garlic, cilantro, lime juice, chiles, fish sauce, and brown sugar in a blender and blend to a coarse sauce. Transfer to a bowl.
4
Eggplant and assembly
5
Place eggplant, skin side down, on a rimmed baking sheet. Drizzle with oil and season with salt. Turn over and drizzle with oil and season with salt again.
6
Place eggplant, cut side down, on grate over indirect heat. Cover and grill until slightly golden brown and flesh is tender, 18–⏱️ 20 minutes. Move eggplant over direct heat (still cut side down) and grill until cut sides are charred, 8–⏱️ 10 minutes. Transfer to baking sheet and arrange skin side down. Slightly mash flesh with a fork or butter knife.
7
Arrange eggplant on a platter. Drizzle tomato sauce over, and top with peanuts, chiles, and cilantro leaves.
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