Berinjela Grelhada Com Molho De Amendoim (grilled Eggplant With Peanut Sauce)
Berinjela Grelhada com Molho de Amendoim, or Grilled Eggplant with Peanut Sauce, is a popular dish in East Timor Cuisine. This recipe combines the smoky flavor of grilled eggplant with the rich and creamy taste of peanut sauce, creating a delicious and satisfying dish.
Ingredients
- 2 large eggplants, sliced lengthwise
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 cup creamy peanut butter
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt and pepper to taste
- Chopped green onions and crushed peanuts for garnish
Instructions
- Preheat the grill or stovetop grill pan over medium-high heat.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, peanut butter, honey, garlic, and ginger to make the peanut sauce. Set aside.
- Brush the eggplant slices with the peanut sauce and place them on the grill. Cook for 3-4 minutes on each side, or until grill marks appear and the eggplant is tender.
- Remove the grilled eggplant from the heat and place them on a serving platter.
- Drizzle the remaining peanut sauce over the grilled eggplant and garnish with chopped green onions and crushed peanuts.
- Serve the Berinjela Grelhada com Molho de Amendoim immediately and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 8g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Grill or stovetop grill pan Brush for applying the peanut sauce Serving platter
Tools
Whisk Small bowl
Serving suggestions
Serving suggestions: Serve the grilled eggplant with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
Tips: Make sure to brush the eggplant slices with the peanut sauce before grilling to infuse them with flavor.
Cost
$10