Eggplants are one of the most versatile veggies, and can work well in all sorts of cuisines. In this recipe, it gets an Asian-inspired treatment, with a soy-sesame marinade and a spicy, flavorful peanut sauce. This dish keeps well in the fridge and makes great leftovers for an easy lunch or supper!
Sesame Peanut Eggplant
- 2 tablespoons sesame oil, divided
- 2 tablespoons all-natural creamy peanut butter
- 2 tablespoons soy sauce, divided
- 1 tablespoon lime juice
- 3 tablespoons maple syrup
- Pinch of red pepper flakes
- 2 cups eggplant (stem removed, sliced lengthwise into planks, then cut into 1-inch pieces, skin on)
- 2 cups hot cooked rice
- 1 teaspoon sesame seeds (optional)
- In a medium bowl with a fork, whisk 1 tablespoon each of the sesame oil, soy sauce and maple syrup. Add eggplant pieces and toss to coat.
- Heat a large skillet over medium heat. When hot, add the eggplant pieces and any remaining sauce to the skillet. Sauté for 3 to 4 minutes, turning eggplant until brown on all sides. About 1 to 1.5 minutes per side.
- Meanwhile place hot cooked rice in a serving bowl. When eggplant is ready, place on top of the rice in the serving bowl. Return the hot skillet to the stove top.
- In a medium bowl with a fork, whisk the remaining sesame oil, soy sauce and maple syrup with the lime juice, peanut butter and pinch of red pepper flakes. Add the peanut butter sauce to the hot skillet and cook for 2 to 3 minutes, stirring gently.
- Drizzle hot peanut butter sauce over the eggplant and rice. Sprinkle with sesame seeds and serve.