EGGPLANT-Roasted Baby Eggplant with Spicy Peanut Soy Dressing

By Unblond1

Ingredients

• 5-6 Baby Eggplants (1.75 lbs)
• Vegetable or olive oil
• 1/2 tsp salt
• Spicy Peanut Soy Dressing
• 3 Tbsp creamy peanut butter
• 1 Tbsp each finely minced garlic and ginger
• 2 Tbsp fresh lime juice
• 1 tsp sugar
• 3 Tbsp soy sauce
• 1/2 tsp Asian chili paste
• 2 Tbsp vegetable oil

Preparation

Step 1

Preheat oven to 400 degrees F.

Cut the stem off each eggplant. Then quarter each eggplant lengthwise.

Place eggplant wedges on a lightly greased baking sheet. Brush or drizzle eggplant lightly with oil on each side. Sprinkle with salt.

Bake for about 18-20 minutes or until tender.

Meanwhile, in a large bowl whisk together the dressing ingredients until smooth.

Place the cooked eggplant on a platter and drizzle with the dressing. Garnish with sliced green onion if desired. Serve warm or cold.