Thai Broiled Eggplant

This recipe I adapted from an old favoured cookbook of mine – Moosewood Lowfat Favourites. This recipe definitely does not taste ‘healthy’ and its delicious. It makes an excellent vegetarian main and normally I serve with with a rice pilaf or salad and some other vegetables or side. Its spicy and creamy and tastes very exotic!


Thai Broiled Eggplant
  • 1lb eggplant, cut into lengthwise slices
  • 2 garlic cloves, minced
  • 3 tbsp soy sauce
  • 2 tbsp chopped cilantro
  • juice from 1/2 of a lime, or a little more
  • 1/2 cup light coconut milk
  • 1 tsp brown sugar
  • 1/2 of a chili pepper, seeded and minced
  • 1 tsp freshly grated ginger
  • 2 tbsp peanut butter
  1. Preheat broiler. Score a diamond pattern into the eggplant, cutting about halfway through the slices.
  2. Arrange the eggplant slices on a baking sheet. Press the garlic into the eggplant, and drizzle with the soy sauce. Broil for about 5 minutes on each side or until tender. The eggplant will be browned.
  3. Mix together remaining ingredients and drizzle over the eggplant before serving.

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