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Puree 2 tablespoons peanut butter, 1 garlic clove, the juice of 1 lemon and some fresh oregano in a blender. Blend in 3 tablespoons each olive oil and water; add salt and pepper. Brush 2 thinly sliced eggplants with olive oil, season with salt and pepper and grill 3 minutes per side. Top with the peanut dressing, more oregano and red pepper flakes.
Photograph by Antonis Achilleos
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Photo: Eggplant with Peanut Dressing Recipe
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By renee_b
Landenberg, PA
on January 14, 2012
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Delicious! I wasn't sure how the lemon juice and peanut butter would taste but they went well together. Very easy. I'd definitely make it again.
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