Whole eggplants blackened on the grill until smoky, melting, and almost candied, smothered in a creamy peanut mafé sauce. The twist comes from crispy wood ear mushrooms, fresh chile, and sesame, which add dimension, chew, and heat without betraying the spirit of the dish.
Ingredients
- 4 pieces medium purple eggplants
- 160 g unsweetened peanut butter
- 250 g crushed tomatoes
- 1 piece yellow onion
- 3 cloves garlic
- 20 g fresh ginger
- 1 piece fresh red chile
- 20 g dried wood ear mushrooms
- 0.5 bunches scallion
- 2 tbsp white sesame seeds
- 1 piece lime
- 3 tbsp peanut oil
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 250 ml water
- to taste fine salt
Method
- Light the grill with a very hot direct heat zone and a gentler indirect zone; wait until the coals are glowing red with a fine gray ash and the grates are very hot.
- Place the whole eggplants directly on the coals or as close to the direct fire as possible, without oiling them; turn them regularly until the skin is black, blistered, and brittle, and the flesh collapses under the tongs.
- Slide the eggplants over to the indirect zone, cover if possible, to finish cooking through; they are ready when they feel heavy, soft, and practically devoid of resistance to the touch.
- Meanwhile, soak the wood ear mushrooms in hot water until they unfurl, then drain them, dry them thoroughly, and tear them into irregular pieces.
- In a cast-iron skillet placed over direct heat, heat the peanut oil, then sauté the onion, garlic, ginger, and some of the chile until the mixture smells sweet, toasted, and slightly caramelized.
- Add the crushed tomatoes, brown sugar, and salt, then let reduce over indirect heat until you get a thick, dark red, and shiny base.
- Gradually incorporate the peanut butter, soy sauce, and water, then simmer in the indirect zone until the sauce becomes thick, smooth, and smoky; adjust the salt and thin it out with a little water if it catches.
- Return the skillet briefly to direct heat, add the wood ear mushrooms, and let them sizzle in the edges of the sauce until they develop crispy tips without burning.
- Split the eggplants lengthwise, lightly salt the steaming flesh, then generously coat with the peanut mafé sauce.
- Finish with sliced scallion, sesame seeds, the remaining fresh chile, and lime juice; serve hot, while the sauce is still shiny and the eggplant yields to a spoon.
Nutrition
Per serving
- Energy
- 421 kcal
- Protein
- 13.42 g
- Carbohydrate
- 18.7 g
- Fat
- 34.21 g
- Fibre
- 6.36 g
- Calcium
- 111.64 mg
- Iron
- 2.22 mg
- Magnesium
- 110.16 mg
