Peanut Roasted Eggplants

Updated at: Wed, 17 Apr 2024 07:17:06 GMT

Step 1

Preheat oven to 200°C and line two baking trays.

Step 2

Slice eggplants in half lengthwise. Score them by cutting diagonal lines with a knife and squishing to loosen the inside.

Step 3

To a small bowl, add the olive oil, garlic powder, salt and pepper. Mix well and drizzle over the eggplant. Rub with your hands to coat and roast in the oven for 55 minutes to 1 hour, or until tender and the skin is slightly charred.

Step 4

Meanwhile, crumble the tempeh into a large bowl with your hands. Add the lime juice, olive oil, nutritional yeast, garlic powder, curry paste and a pinch of salt and pepper and mix well. Spread over the other baking tray and pop in the oven for 20 to 25 minutes, mixing halfway, or until golden and crisp.

Step 5

To a small bowl, add the peanut butter, tamari, rice malt syrup, lime juice, curry paste, ground ginger, water (starting with 1/2 cup) and a pinch of pepper. Mix well, adding remaining water as needed until runny and smooth.

Step 6

To serve, place the eggplant halves on a plate and drizzle over the peanut sauce. Optionally garnish with the crispy tempeh, peanuts, sesame seeds, chilli and coriander. Enjoy!

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