Eggplant with Peanut Dressing

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Directions

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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    This recipe is featured in:

    Cookout Sides & Salads