epicurious
Roasted Eggplant in Mafé Peanut Sauce
The combination of the perfectly roasted eggplant, creamy mafé peanut sauce, and crunchy crushed peanuts makes this the ultimate comfort side dish.
👥 4 Servings👤 Pierre Thiam📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●knife
- ●peeler
📝 Preparation Steps
1
Preheat the oven to 450°F.
2
Cut off the stem ends of the eggplants, then, using a vegetable peeler or sharp knife, peel vertical strips off of the eggplant skins (like zebra stripes). Cut the peeled eggplants into 1-inch-thick rounds. Place the eggplant rounds on a large sheet pan (overlapping if necessary), brush the rounds with half the oil, and sprinkle half the salt and pepper evenly on top. Flip the rounds and repeat on the other side with the remaining oil, salt, and pepper.
large eggplants (1½ to 2 pounds each)2
3
Place the sheet pan in the oven and roast (without flipping) until the eggplant rounds are cooked through and soft but still hold their shape, and the edges are caramelized, about ⏱️ 30 minutes. Transfer the eggplant to a large plate or serving platter and allow it to cool for a few minutes. Generously spoon the warm mafé on each piece, sprinkle with the crushed peanuts and cilantro, and serve.
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