Roasted Eggplant with Peanut Sauce

Roasted Aubergine with Peanut Sauce: A Vegan Delight You’ll Love

Get ready to take your taste buds on a plant-based adventure with roasted aubergine and peanut sauce – a dish that’s as mouthwatering as it is easy to make. Whether you’re planning your next cookout or simply fancy a cosy meal at home, this recipe is your new go-to. It’s comforting, a little exotic, and packed with flavour. Plus, it’s vegan – so everyone can tuck in!

There’s something magical about the way smoky, savoury roasted aubergine pairs with the rich, creamy peanut sauce. It’s one of those surprise hits that leaves everyone asking for seconds. Even better? You probably already have most of the ingredients sitting in your cupboard. Imagine the aroma of aubergines roasting in the oven, the sauce bubbling away on the hob, and that first bite delivering a perfect explosion of smoky, nutty goodness.

Why This Dish Is a Winner

Over the past few weeks, I’ve been on a bit of a mission to eat healthier, and dishes like this have kept things fun and delicious. This recipe proves that healthy eating doesn’t have to be boring – it can be downright indulgent.

Roasted aubergine with peanut sauce ticks all the boxes:

• Easy to make
• Big on flavour
• Made from simple, everyday ingredients
• Crowd-pleasing and vegan-friendly

A Recipe That’s Perfect for Sharing (or Keeping All to Yourself!)

Whether you’re feeding a group at your next BBQ or just whipping up a quick midweek dinner, this dish is guaranteed to impress. It’s the kind of recipe that feels a bit fancy but doesn’t require hours in the kitchen. And the best part? The combination of smoky aubergine and creamy, tangy peanut sauce is pure comfort food.

Ready to give it a go? Stick around – I’ll walk you through the steps to make this delicious dish. Trust me, once you’ve tried it, you’ll be making it on repeat.

Let’s dive in and turn your kitchen into a plant-based paradise!

Eggplant and its benefits??

Eggplants are a versatile vegetable that can be used in a wide variety of dishes, from savoury mains to dips like Baba Ganoush. They have a unique, slightly bitter taste and a firm texture that softens when cooked. Eggplants, also known as aubergines in some parts of the world, are a popular vegetable with several appealing qualities:

1. Nutrient-Rich: Eggplants are a good source of fibre, vitamins, and minerals, such as vitamin K, vitamin C, vitamin B6, and potassium. They are also rich in antioxidants.
2. Low in Calories: They are low in calories, which can make them a healthy addition to a diet focused on weight management.
3. Weight Management: Due to their low calorie content and high fibre, eggplants can help in weight management by keeping you feeling full.
4. Versatile in Cooking: Eggplants can be prepared in various ways, such as grilling, roasting, sautéing, or frying. They are used in a wide range of dishes, from Grilled Asian Aubergine Salad to ratatouille and Baba Ganoush, making them versatile and delicious.
5. Meat Substitute: Eggplants have a meaty texture when cooked, making them a popular choice for vegetarian and vegan dishes as a meat substitute.

While eggplants offer many health benefits, it’s essential to consider your dietary preferences and any allergies or sensitivities you may have. Additionally, how they are prepared and what they are cooked with can affect their nutritional profile. Enjoying them as part of a balanced diet can be a tasty and healthy choice.

Ingredients you will need to make Roasted Eggplant with Peanut Sauce

For the Roasted Eggplant

• Eggplants: The star of the dish, eggplants bring a rich, creamy texture to the roasted plate.
• Sea Salt: Enhances the eggplant’s natural flavours and provides a balanced seasoning.
• Red Pepper Flakes: Add a hint of heat and a touch of spiciness to the dish, elevating its taste.
• Black Pepper: Provides a classic peppery kick to complement the other flavours.
• Neutral Oil (e.g., vegetable or canola): Helps in roasting by preventing sticking and giving the eggplants a golden, crispy finish.

For the Peanut Sauce

• Peanut Butter: The creamy base that imparts a rich and nutty flavor to the sauce.
• Tahini: Adds a subtle nuttiness and a creamy texture to the sauce.
• Maple Syrup: Offers sweetness to balance the savoury elements in the sauce.
• Soy Sauce: Infuses the sauce with a savoury and umami depth.
• Lime Juice: Provides a zesty, citrusy brightness to cut through the richness.
• Garlic: Adds a pungent and aromatic note, enhancing the sauce’s complexity.
• Ginger: Provides a warm, spicy kick and aromatic depth to the sauce.
• Red Chili Pepper: Brings the heat and a touch of smokiness to the sauce.
• Sesame Oil: Contributes a toasty and nutty essence to the sauce.
• Sambal Olek: An Indonesian chilli paste that adds a bold and spicy punch to the sauce.

How to Make Roasted Eggplant with Peanut Sauce

For the Roasted Eggplant:

1. Preheat your oven to 200°C.
2. Drizzle a little oil onto a roasting tray and give it a good rub. (This will stop the eggplants sticking)
3. Add the eggplant and the oil. Season with salt and pepper and toss together. arrange in a layer and scatter over red pepper flakes and 5 spice powder.
4. Roast in the preheated oven for about 25-30 minutes or until the eggplants are tender and the bottoms are golden brown, flipping them halfway through to ensure even cooking. Squeeze over the lime juice.

For the Peanut Sauce:

1. While the eggplants are roasting, prepare the peanut sauce. In a bowl, combine peanut butter, tahini, maple syrup, soy sauce, lime juice, minced garlic, grated ginger, red pepper flakes, sesame oil, and sambal olek.
2. Mix all the sauce ingredients together until well-combined and creamy.

Bringing It All Together:

1. Drizzle a little peanut sauce over the a serving platter or plate. Sprinkle with some chopped green onions and sesame seeds.
2. Top with the beautifully roasted eggplants.
3. Now spoon over the rest of the sauce and garnish with green onions, red chilli, sesame seeds, herbs and some spicy sriracha(optional).

Serve your Roasted Eggplant with Peanut Sauce hot and enjoy this delicious, savoury, and slightly spicy dish with a delightful combination of flavours and textures.

Helpful Tips and Tricks to Roasted Eggplant with Peanut Sauce

• Always rub oil on the baking sheet before adding the eggplant to prevent it from sticking.
• Adjust the spice level by adding more or less red pepper flakes to the peanut sauce.
• You can make the peanut sauce in advance and store it in the refrigerator for a few days.
• Feel free to customize the sauce with other ingredients like ginger or sesame oil for extra flavor.
• Experiment with different garnishes, such as toasted sesame seeds or chopped roasted peanuts.

Looking for other Roasted Vegetables & Eggplant recipes??? Try These!

1. Baba Ganoush
2. Grilled Asian Aubergine Salad
3. Grilled Courgettes with Dill Dressing
4. Roasted Cauliflower with Tahini & Green Zhoug

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

Roasted Eggplant with Peanut Sauce

Serves: 2 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

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Ingredients

For the Eggplant 

• 2 large eggplant, cut into rounds
• 4 tbsp oil, sunflower, groundnut etc
• ½ tsp salt
• freshly ground pepper
• ½ tsp Aleppo chilli flakes
• 1 tsp Chinese 5 spice

For the Peanut Sauce

• ¼ cup peanut butter
• 70 ml water
• 3 tbsp soy sauce
• 2 tbsp tahini
• 2 tbsp maple syrup
• 1 tsp sample olek (Optional)
• 2 tsp sesame oil
• 2 clove garlic, minced
• 2 tsp grated ginger
• 1 tsp red pepper flake
• juice of ½ a lime

For Garnish 

• 3 green onions, thinly sliced
• 1 red chilli, thinly sliced
• 2 tsp sesame seeds
• handful of coriander leaves
• sriracha or spicy sauce (optional)

method

1. Preheat your oven to 200°C.
2. Drizzle a little oil onto a roasting tray and give it a good rub. (This will stop the eggplants sticking)
3. Add the eggplant and the oil. Season with salt and pepper and toss together. arrange in a layer and scatter over red pepper flakes and 5 spice powder.
4. Roast in the preheated oven for about 25-30 minutes or until the eggplants are tender and the bottoms are golden brown, flipping them halfway through to ensure even cooking. Squeeze over the lime juice
5. While the eggplants are roasting, prepare the peanut sauce. In a bowl, combine peanut butter, water,  tahini, maple syrup, soy sauce, lime juice, minced garlic, grated ginger,  red pepper flakes, sesame oil, and sambal olek.
6. Mix all the ingredients together until well-combined and creamy.
7. Drizzle a little sauce over a serving platter. Sprinkle with a tbsp of green onions and 1 tsp of sesame seeds. Top with the aubergine. 
8. Spoon over the rest of the sauce and garnish with green onions, sesame seeds, sliced red chillies, coriander and spicy sauce if using. 
9. Serve immediately and Enjoy!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!