Half Roasted Eggplant in Peanut Sauce

Half Roasted Eggplant in Peanut Sauce

A delicious plant-based feast made from the glorious vegetable that is eggplant. The eggplant is perfectly charred with a tender inside, drizzled in the most insane peanut sauce and topped with crispy tempeh. Yes, tempeh. The food I literally cannot stand. However, I can say with my whole heart that this tempeh is ELITE. The flavour and crunch are superior when you roast it whilst also adding a great source of protein to the dish.

Prep Time: 15 Minutes

Cook Time: 1 Hour

Serves: 2

Ingredients:

Roasted Eggplant:

• 2 eggplants
• 4 tbsp olive oil
• 1 tsp garlic powder
• pinch of salt and pepper

Crispy Tempeh:

• 300g tempeh
• juice of half a lime
• 1 tbsp olive oil
• 1/4 cup nutritional yeast
• 1/4 tsp garlic powder
• 2 tsp curry paste
• pinch of salt and pepper

Peanut Sauce:

• 3/4 cup peanut butter
• 1/2 to 2/3 cup water
• 2 tbsp tamari
• 1 tbsp rice malt syrup
• juice of half a lime
• 3 heaped tsp curry paste
• 1/4 tsp ground ginger
• pinch of pepper

Optional Garnish:

• peanuts
• sesame seeds
• chilli
• coriander

Preparations:

• Preheat oven to 200°C and line two baking trays.


• Slice eggplants in half lengthwise. Score them by cutting diagonal lines with a knife and squishing to loosen the inside.


• To a small bowl, add the olive oil, garlic powder, salt and pepper. Mix well and drizzle over the eggplant. Rub with your hands to coat and roast in the oven for 55 minutes to 1 hour, or until tender and the skin is slightly charred.


• Meanwhile, crumble the tempeh into a large bowl with your hands. Add the lime juice, olive oil, nutritional yeast, garlic powder, curry paste and a pinch of salt and pepper and mix well. Spread over the other baking tray and pop in the oven for 20 to 25 minutes, mixing halfway, or until golden and crisp.


• To a small bowl, add the peanut butter, tamari, rice malt syrup, lime juice, curry paste, ground ginger, water (starting with 1/2 cup) and a pinch of pepper. Mix well, adding remaining water as needed until runny and smooth.


• To serve, place the eggplant halves on a plate and drizzle over the peanut sauce. Garnish with the crispy tempeh, peanuts, sesame seeds, chilli and coriander.

Watch the video: https://www.youtube.com/embed/XSGN5hqsUW0

Source URL: https://chloeevegan.com/recipe/peanut-roasted-eggplants/

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