Roasted Eggplant with Chiles, Peanuts & Mint

Roasted Eggplant with Chiles, Peanuts & Mint
Photo by Scott Phillips


  • 4 skinny Japanese eggplant (about 7 inches long and 1-½ inches in diameter)
  • 2 Tbs. fresh lime juice
  • Kosher salt
  • 1 tsp. honey
  • 5 Tbs. plus 1 tsp. peanut oil
  • 12 medium fresh mint leaves, coarsely torn (about 3 Tbs.)
  • ¼ tsp. crushed red pepper flakes; more to taste
  • + 1 more ingredients
    • ¼ cup unsalted peanuts

Position a rack in the center of the oven and heat the oven to 425°F. Scatter the peanuts in a pie plate or other small baking dish and toss them with 1 tsp. oil and a generous pinch of salt. Roast, shaking the pan once or twice, until they are golden brown, about 5 minutes. Set aside to cool, a...

View full recipe at Fine Cooking


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