Roasted Eggplant w/ Chiles, Peanuts and Mint
Roasted Eggplant w/ Chiles, Peanuts and Mint requires around 30 minutes from start to finish. For 17 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 2g of protein, 3g of fat, and a total of 43 calories. This recipe serves 6. It works well as a very budget friendly side dish. A couple people made this recipe, and 40 would say it hit the spot. This recipe from Recipe Girl requires red pepper flakes, honey, lime juice, and kosher salt. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is not so excellent. If you like this recipe, you might also like recipes such as Roasted Eggplant With Chiles, Peanuts & Mint, Honey-Roasted Eggplant With Chiles, and Roasted Eggplant with Pomegranate, Pickled Chiles, and Pecans.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
12 medium fresh mint leaves, coarsely torn (about 3 Tablespoons)
1 teaspoon honey
4 skinny Japanese or Chinese eggplant
kosher salt
2 Tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes, more or less to taste
1/4 cup unsalted peanuts
Equipment:
oven
frying pan
baking sheet
whisk
bowl
broiler
Cooking instruction summary:
1. Position rack in middle of oven and preheat to 425°F.2. Scatter peanuts in a pie plate and toss them with 1 teaspoon oil and a generous pinch of salt. Roast, shaking pan once or twice, until peanuts are a golden brown (about 5 minutes). Set aside to cool and then coarsely chop them up. Reduce oven temperature to 375F.3. Rinse the eggplant. Trim off tops and then cut eggplant in half lengthwise. In a large shallow pan, toss eggplant with 2 Tablespoons of the oil and the red pepper flakes. Put eggplant cut-side-up on a rimmed baking sheet and sprinkle generously with salt. Roast until eggplant is tender when pierced with a fork and the flesh has turned a light golden brown, 10 to 12 minutes.4. While eggplant is roasting, whisk 3 Tablespoons oil with lime juice, honey and 1/4 teaspoon salt in a small bowl. Season to taste with more salt, if necessary.5. With the eggplant still on the center rack, turn the broiler on high and broil the eggplant until well-browned on top, about 5 minutes. Transfer eggplant to a serving platter. Drizzle with dressing and sprinkle with mint and peanuts. Serve immediately.
Step by step:
1. Position rack in middle of oven and preheat to 425°F.
2. Scatter peanuts in a pie plate and toss them with 1 teaspoon oil and a generous pinch of salt. Roast, shaking pan once or twice, until peanuts are a golden brown (about 5 minutes). Set aside to cool and then coarsely chop them up. Reduce oven temperature to 375F.
3. Rinse the eggplant. Trim off tops and then cut eggplant in half lengthwise. In a large shallow pan, toss eggplant with 2 Tablespoons of the oil and the red pepper flakes. Put eggplant cut-side-up on a rimmed baking sheet and sprinkle generously with salt. Roast until eggplant is tender when pierced with a fork and the flesh has turned a light golden brown, 10 to 12 minutes.
4. While eggplant is roasting, whisk 3 Tablespoons oil with lime juice, honey and 1/4 teaspoon salt in a small bowl. Season to taste with more salt, if necessary.
5. With the eggplant still on the center rack, turn the broiler on high and broil the eggplant until well-browned on top, about 5 minutes.
6. Transfer eggplant to a serving platter.
7. Drizzle with dressing and sprinkle with mint and peanuts.
8. Serve immediately.
Nutrition Information:
