4 Japanese eggplants,sliced in half lengthwise

2 tablespoons Tusacanini Olive Oil

salt, to taste

black pepper, to taste

1/2 cup Gefen Creamy Peanut Butter

1/2 cup full-fat coconut milk

1/4 cup water

1 tablespoon Haddar Soy Sauce (or gluten-free, if needed)

1 teaspoon Gefen Honey

1 teaspoon rice vinegar

crushed peanuts

chopped cilantro

hot red peppers, diced

lime wedges, for serving