2 large or 3 small
Japanese eggplants, halved lengthwise
garlic cloves, unpeeled
Thai chili, thinly sliced
packed brown sugar
roasted, salted peanuts, chopped
green onion, thinly sliced
- PREHEAT oven to 425F, then line a baking sheet with parchment.
- BRUSH cut side of eggplant with oil and place, cut-side down, on prepared sheet. Add shallots and garlic, then roast until eggplant is tender and slightly charred, about 20 min. Set aside to cool.
- PEEL shallots and garlic, then transfer to a food processor with chili, lime juice, fish sauce and sugar. Pulse until smooth, scraping side of bowl. Scoop flesh from eggplant, discarding skin, and add to shallot mixture. Pulse until coarsely chopped. Transfer to a bowl.
- ADD peanuts, cilantro and green onion, stirring to combine. Serve topped with peanuts, chilies and cilantro, with rice crackers, shrimp crackers and veggies for dipping.
Protein 1 g
Carbohydrates 4 g
Fat 3 g
Fibre 1 g
Sodium 99 mg
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