Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Sweet-and-Savory Broiled Eggplant with Peanuts
This recipe was inspired by Vietnamese cooking, where grilled eggplant is commonly paired with nước chấm, a savory-sweet blend of fish sauce, sugar, lime juice, chilies and garlic. Our version swaps the grill for a broiler and builds the dressing on a base of garlicky chili sauce. We also pair mellow, broiled eggplant with savory fish sauce and chopped peanuts for crunchy contrast. Serve with steamed jasmine rice for a main or offer it as a side to simply grilled meats, poultry or seafood.
4 to 6
Servings
20 minutes
5 minutes active
Ingredients
-
1½
pounds Japanese OR Chinese eggplant, stemmed and halved lengthwise
-
3
tablespoons neutral oil
Directions
-
01Heat the broiler with a rack about 4 inches from the element. Set a wire rack in a broiler-safe rimmed baking sheet and mist it with cooking spray.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
