Roasted eggplant with boiled peanut sauce from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 42) by Hugh Acheson and Rinnie Allen

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Notes about this recipe

  • Rinshin on December 03, 2017

    I made this with what I had on hand so herbs were total mismatch of Japanese/Asian and western. Used mint and oregano for western herbs and mitsuba and rau ram. Had to reduce the amount of jalapeno but it was still a very good drizzle sauce. 15 min baking time was perfect. Instead of making peanut sauce, I used small drizzle of sesame/soy sauce I always have on hand and that was perfect for this. I make something similar to this using Japanese eggplants cooked in frying pan, but I like this method of baking better for simplicity. Excellent recipe. Recipe at https://hughacheson.blogspot.com/2011/08/eggplant-ideas.html

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