Ingredients
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1 Eggplant
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2 tbsp Peanut butter
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2 tbsp Soy sauce
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1 tbsp Huney
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1 tbsp Vinegar
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1 tbsp Sesame seeds
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1 tbsp Wild onions
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5 tbsp Olive oil
Directions
Grilled vegetables are so delicious and I often eat them. I decided to try to make such, but to flavor them with something new and delicious. What could be more pleasant than to challenge our senses with a mixture of flavors !? Both healthy and nutritious, and it’s so much fun to prepare them. They turned out to be a sensation at home and were quite a pleasant surprise after the heavy New Year’s eve menu.
From time to time, I cook with peanut 🥜 butter, it adds a pleasant taste and diversifies the dishes. It is nice to consume in moderation and not to overdo it. For people with intolerance to peanuts, it is not recommended to consume, but you safely replace it with tahini. I used one eggplant and I grilled zucchini and peppers separately. It was a wonderful treat! Try this tempting recipe too!
Steps
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1
Done
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Prepare the eggplant. I cut it with the bark. Cut it into thin strips as for a grill. |
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2
Done
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Leave the eggplant with salt in a large bowl for 10 minutes. Then rinse with water and dry the eggplant from the water or wait for it to drain well. |
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3
Done
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Grill each piece of eggplant on both sides in a preheated grill pan with olive oil. |
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4
Done
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Arrange the finished eggplant on a plate. |
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5
Done
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In a bowl, mix the peanut butter, soy sauce, vinegar and honey. Stir until a homogeneous mixture is obtained. |
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6
Done
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Put the grilled eggplant into the plates. Sprinkle with sesame seeds and chives. |
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7
Done
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Serve with love and enjoy! |
