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Pan-Roasted Eggplant With Peanut-Chile Sauce Recipe
Ingredients
- 2 eggplants, about 1 pound each
- Kosher or sea salt
- ¼ to ½ cup roasted peanuts, crushed or chopped, more as desired
- ¼ teaspoon ground cumin
- 1 medium garlic clove, pounded to a paste or finely chopped
- 2 to 3 tablespoons sambal oelek, Sriracha or other red chile paste, more to taste
- 7 tablespoons olive or vegetable oil, more as needed
- 1 (2-inch) piece fresh ginger, cut into fine julienne
- 2 large or 3 small scallions, white and light green parts only, chopped or thinly sliced lengthwise into fine julienne
- ½ cup loosely packed cilantro leaves
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