ROASTED EGGPLANT WITH PEANUT CHILI SAUCE ENJOY DAN:

ROASTED EGGPLANT WITH PEANUT CHILI SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:
2-eggplants, cut into 2-inch cubes

1-1/2-teaspoons kosher salt

2-tablespoon olive oil

1/2-teaspoon freshly ground black pepper

PEANUT SAUCE:

1-(19 Oz) can Mae Ploy coconut milk

1/2-cup smooth peanut butter

1-thumb-size fresh ginger, grated

1/4-cup soy sauce

1-garlic clove, smashed

1-tablespoon lime juice

2-scallions, bias sliced into 1/2-inch slices

1-teaspoon red pepper flakes

MAKE THE SAUCE:

1.   In a skillet add all ingredients and bring to a low boil, stirring frequently.

2.   Remove from heat & serve over roasted eggplant.

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Arrange eggplant cubes in a single layer on a paper towel lined baking sheet.

2.   Sprinkle the eggplant cubes with 1/2-teaspoon salt.

3.   Allow to rest for about 20 minutes until moisture beads on the eggplant.

4.   Pat dry with paper towels.

5.   Remove the paper towel from underneath the eggplant.

6.   Drizzle with olive oil over the eggplant & sprinkle with remaining salt & pepper, toss.

7.   Roast the eggplant until just fork tender, about 25 minutes.

8.   To serves, arrange the eggplant slices on a platter.

9.   Use a spoon to drizzle sauce over the top.

10  Scatter scallions on the top>

ENJOY DAN:     LOVE OF COOKING IS FOD FOR THE SOUL!!!