Grilled Eggplant with Indonesian Peanut Sauce

Ingredients

• 2 medium Eggplant
• 1/2 cup Peanut butter
• 1/4 cup Coconut milk
• 1 tbsp Soy sauce
• 1 tbsp Brown sugar
• 1 tbsp Lime juice
• 1 clove Garlic
• 1/4 tsp Sambal oelek
• 1 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 2 medium eggplants in half lengthwise. Then, carefully score the flesh of each eggplant half in a crosshatch pattern, making cuts about 1.27 cm deep.
2. 2Brush the cut sides of the eggplant halves with the 1 tbsp vegetable oil.
3. 3In a small saucepan, whisk together the 1/2 cup peanut butter, 1/4 cup coconut milk, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp lime juice, 1 clove garlic (finely minced), and 1/4 tsp sambal oelek. Place the saucepan over low heat, approximately 121°C, and stir constantly until the sauce is smooth and well combined, about 3-5 minutes. Remove from heat once smooth.
4. 4Preheat your grill to medium heat, aiming for a temperature of about 176.7-204.4°C (177-204°C).
5. 5Place the eggplant halves, cut-side down, onto the preheated grill. Grill for 8-10 minutes, or until the flesh is tender when pierced with a fork and has noticeable char marks.
6. 6Flip the eggplant halves over so the skin side is down. Continue to grill for another 5 minutes, allowing the flesh to cook through completely.
7. 7Remove the grilled eggplant from the grill. Drizzle the prepared peanut sauce generously over the cooked eggplant halves and serve immediately.

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