Eggplant with Roasted Peanuts
1 1/2 tablespoons soy sauce
Stir together soy sauce, sugar, and lime juice and let stand about 10 minutes, stirring occasionally, until sugar is dissolved.
4 teaspoons sugar
2 teaspoons fresh lime juice
1/2 pound long thin Asian eggplants (about 2)
1/2 teaspoon vegetable oil
1/2 pound long beans or other green beans
10 cherry tomatoes
2 tablespoons fresh cilantro leaves
1 tablespoon roasted peanuts
Cut eggplants crosswise into 1/2-inch-thick slices. Brush a small baking pan with some oil and place eggplant slices in pan. Brush eggplant with remaining oil and broil 3 to 4 inches from heat, turning it once, until tender and browned, about 8 minutes. Combine eggplant with fish-sauce mixture and toss. Prepare a bowl of ice and cold water. Cut beans into 1 1/2-inch lengths and cook in a saucepan of boiling salted water 2 minutes. Drain beans and place into ice water to stop cooking. Drain beans well and mix in with eggplant mixture. Cut tomatoes in half and coarsely chop cilantro. Finely chop peanuts. Mix in tomatoes, cilantro, and some peanuts to eggplant mixture, tossing to combine.
Vegetables may be prepared 2 hours ahead. Serve vegetables at room temperature sprinkled with remaining peanuts.
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