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Eggplant with Peanut Satay Sauce


This vegetarian side dish is a twist on the classic chicken satay. It’s got all the things you love about a satay (think creamy peanut butter sauce and crunchy topping) with a smoky grilled eggplant as a base.


1. Heat the grill to medium heat.
2. Meanwhile, slice eggplants in a cross-hatch pattern. Drizzle the cut side of the eggplants with olive oil and sprinkle with salt and pepper. Grill, cut side down, for eight to 10 minutes.
3. While the eggplants are grilling, whisk together all ingredients of the peanut satay sauce.
4. Garnish eggplants and serve with sauce.